Sept 2012 - Issue 6 - National Federation of Fish Friers

New world record, pg 6 

New NFFF smartphone app 

launched, pg 21 

Top 50 announced, pg 8 

NEW!!! LIGHTHOUSE BUSINESS PROTECTION 

READ ALL ABOUT OUR NEW BUSINESS SUPPORT SERVICE FOR NFFF MEMBERS INSIDE 

THE 

fishfriers 

Issue 6 

September 2012 

1913 - 2012 - 99 YEARS SERVICE TO THE TRADE 

New brand - same quality 

T. Quality, Your Food Service Solution for over 90 Years 

For the best in Fast Food telephone: 08452 505 605 

REVIEW 

Visit our new website 

tquality.co.uk 

For more information and how to become a member visit our website at: www.federationoffishfriers.co.uk

Pukka Pies Limited • The Halfcroft • Syston • Leicester • LE7 1LD 

Tel: 0116 264 4004 • www.pukkapies.co.uk

THE fish friers REVIEW 

Contents Points of View 

Page 2, 3, 4 

News 

Page 6 

New fish and chip 

world record 

Page 10 

Tracy on Training pt. 2 

Page 18 

Lighthouse Business 

Protection 

Page 28 

Sausages and Burgers 

Page 33 

Promoting fish and 

chips as a brand 

Page 52 

10 Questions: 

Karen Clark 

By Denise Dodd, General Secretary 

Issue 6 September 2012 

Team GB’s glittering performance at the Olympics as they totally invaded the 

medals board epitomises the fighting spirit and competitiveness of us Brits. Now 

the nail biting excitement of London 2012 has ended, but before the shine has a 

chance to start fading from the victor’s medals, the excitement is already starting 

to build in the fish and chip industry’s equivalent to the Olympic games – the 

2013 National Fish and Chip Awards. 

The shops who successfully fought off their competition in Round 1 of the 

Independent Takeaway category, now nervously await the unannounced arrival of 

an industry judge who will put them through their paces as they assess the 

business on a range of criteria. Any shops who have achieved the NFFF Fish & 

Chip Quality Award will have already warmed up in readiness for this event. The 

top shop from each region (of which there are 10) will then be invited to the final 

of the competition in London in January 2013 for the chance of winning the most 

coveted ‘gold’ trophy of being titled the best in the UK. 

2013 will be a really special year for the industry, marking the 25th anniversary 

of these awards run by Seafish (previously as the Fish & Chip Shop of the Year), but also the 100th anniversary of the National 

Federation of Fish Friers so the competition this year is extra special. We would like to thank all the shops that have entered the 

competition, for caring about their businesses and supporting the industry, and to congratulate those who have made it through 

to the next round. Good luck to you all. 

One vital topic on the competition checklist that is key to the long term survival of our industry, is sustainability. We will shortly 

be publishing our ‘Responsible Sourcing Code’ which will help fish buyers to make the right choices, but I just wanted to take this 

opportunity to clarify a grey area about the use of the MSC (Marine Stewardship Council) blue tick eco label. The use of the MSC 

eco label is strictly controlled under licence from MSC. To able to display this label on a menu or any promotional material the 

shop must be MSC Chain of Custody (CoC) certified, it is not enough just to be selling MSC certified fish. The eco label is also 

subject to an annual license fee payable to MSC after accreditation has been approved. 

We’ll explain more about the MSC CoC application and audit processes in a later issue of the Review, but meanwhile if you would 

like to know more do please get in touch with me at the address below. 

Any NFFF Quality Award holding shops will by now have received their copies of the ‘Official Guide to the UKs top Fish and Chip 

Shops’. 100,000 copies have been printed and are starting to be circulated, so if you haven’t received yours please contact us. 

Our next promotional tool to support NFFF members and Quality Award holding shops is also about to be launched. iFish4Chips 

the NFFF’s smart phone app will soon be available as a free download for the UKs 32 million or so smart phone users to help 

them find a fish and chip shop when they need one. I have recently written to all NFFF members and Quality Award holding shops 

to invite them to promote their shops through this app, and to provide us with more information and a photograph of their shop 

for inclusion in their listing. If you haven’t had a letter, or haven’t sent it back to us yet, this is a reminder – don’t miss out on this 

great opportunity. If you’re not a member and want your shop to be included, then please contact us. You can read more about 

iFish4Chips on page 21 in this issue. 

I hope that you enjoy reading this issue of the fish friers’ favourite trade magazine. 

Did you know? During the Second World War, fish and chips were one of the few 

foods that weren’t rationed. 

Next Issue: Booking Deadline: 14th September - Artwork/Copy Deadline: 21st September - Publication date: 18th October 

Tom Fiona Louise Karen Paul 

Fish Friers Review: Telephone: 0113 2307044 Fax: 0113 2307010 

e-mail: yoursay@federationoffishfriers.co.uk 

Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ 

1913 - 2012 99 years’ service to the trade 

Founded as the National Fish Caterers’ Review on April 4, 1925. 

Designed & Printed by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk 

Use your smart-phone to scan the QR 

code and learn more about the NFFF 

NFFF Team 

General Secretary: 

denise.dodd@federationoffishfriers.co.uk 

Training, Qualifications & Quality Award: 

k.clark@federationoffishfriers.co.uk 

Membership and Member Services: 

l.small@federationoffishfriers.co.uk 

Accounts: 

f.mcstay@federationoffishfriers.co.uk 

Fish Friers Review: 

t.pick@federationoffishfriers.co.uk 

PA & Quality Award: 

p.douris@federationoffishfriers.co.uk 

1


2 

News 

Traditional fish and chip shop 

relaunched after £50k investment 

A Huddersfield fish and chip shop has reopened 

its doors under new ownership and management 

following a £50k refurbishment. 

Tony Wells, general manager of the Lindley Fish Bar 

is making it a double celebration after securing the 

highest possible score in the Food Standards 

Agency national Food Hygiene Rating. 

Formerly known as West Street Fisheries, the 

premises has served fish and chips for over 70 

years after being relocated in the 1950s to make 

room for the adjacent housing development. 

“We are delighted to be bringing traditional fish and 

chips back to local people who have been “lost” 

without their chippy - we couldn’t have anticipated 

just how busy we’d be,” said Tony, who first trained 

as a Master Baker working in family bakeries and 

food sales for a decade before moving into senior 

positions in the automotive industry. 

“The business was bought by my wife Isabel in 

January after we spent three years transforming our 

first fish and chip shop in Elland, just 3.5 miles 

away. I’ve project managed the refurbishment over 

Frying high! Traditional fish and chips and a five 

star Food Hygiene Rating make a double celebration 

for Tony Wells outside the Lindley Fish Bar 

three months and the only thing remaining from the previous owners is the frying range which has been fully refurbished. The rest of the premises is 

unrecognisable from its former days.” 

The refurbishment programme has involved removing walls to double the size of the customer serving area, new windows and the installation of food 

preparation facilities at the back of the premises with top of the range, stainless steel refrigeration and freezers. A patio area has been created at the 

front to accommodate outside dining in the summer and a breakfast bar will be added to facilitate inside dining. 

Innovative semi-finalists announced in 

National Fish and Chip Awards 2013 

Ten semi-finalists for the Marketing and Innovation Award category of the National Fish & Chip Awards 

2013 have been announced after being judged on their creative marketing strategies and innovative 

thinking. 

The top ten include: Holly Tree Fish & Chips in Blackburn; Quayside in Whitby; Linfords Fish & Chips in 

Market Deeping, Peterborough; The Boundary in Market Deeping; The Chippy in Antrim; Pantrini’s in 

North Shields; Land & Sea in Polmont, Falkirk; The Ashvale Fish Restaurant in Aberdeen; Barnacles in 

Great Ayton and Chamberlains Quality Fish & Chips in Oldbury, Birmingham. 

2013 marks the awards 25th anniversary ensuring that the occasion will be extra special and the titles even 

more coveted, with the judging team determined to find a worthy winner. 

Nikki Hawkins, foodservice and events manager at Seafish, said: “The UK’s fish and chip shops are a national institution and these shortlisted 

businesses have been recognised for their highly professional attitude to business promotion and the quality of their marketing and innovative 

thinking, setting a great example across the industry. Best of luck to you all.” 

For further new on this year’s Awards, see page 8

News 

Positive Results 

of Frymax Survey 

A survey commissioned by Frymax, the leading all-vegetable frying 

fat for the fish frying trade, has suggested that despite current 

challenges within the fish and chip trade, there are many positive 

indicators in the market. 

The survey conducted by CS Marketing Consultants confirmed that the 

main industry challenges include a weak economy, rising energy costs 

and increased competition. 

Close to 70 percent of shops surveyed indicated that turnover was the 

same as, or had increased since last year. The report from CS Marketing 

Consultants said “This reflects current conditions of eating out. 

Expensive meals are being replaced by good value, quality meals, and 

takeaways. The focus in this sector needs to be on quality and value for 

money,” 

Price increases do not appear to have affected trade adversely. Threequarters 

of shops increasing their prices reported that business was 

steady or growing. “Price will always be a significant factor, but in 

difficult times, people are also looking for value for money in the form 

of a satisfying, quality meal,” commented CS Marketing Consultants. 

There was little evidence of shops seeking to improve margin by 

reducing portion size. 

Half of survey respondents have run promotional activities this year. 


Benny T’s fish and chip restaurant and takeaway based in Laurieston, Falkirk, has recently installed a new bespoke, Preston 

and Thomas, frying range, a nine-metre long, eight-pan monster which can fry up 240 portions of chips every seven minutes. 

What began as an essential replacement of the previous range quickly turned into a huge project not least because the new range 

is the largest island range ever produced by Cardiff based Preston and Thomas in their 99 year history. One of Benny T’s 

directors, Mark Mulholland explains that building the structure took months of careful planning and many visits between Cardiff 

and Falkirk to ensure the new range met the very specific criteria set out by them. 

‘We know our business well and we know the quality of product that our customer expects from us so it was essential that we 

found a company that shared our attention to detail. We regard the frying range as the engine room of the business so we had 

to make sure that it not only boasts the latest technology but that it can also take the pace of the business.’ 

Simon Preston, the sales director of the Cardiff based Simon and Preston and grandson of the company’s co-founder, said they were thrilled to secure the deal. 

‘Scotland is one of our key markets. For a traditional company like us to win that deal from them is a real feather in our cap. The range is nine metres long and has taken up most of our 

factory. It’s a huge piece of equipment and bigger than anything that we have done before.’ 

www.bennyts.net www.prestonandthomas.co.uk 

The judge’s decision has been made as to the eight Young Friers through to the 

semi-final of the Drywite/NFFF Young Fish Frier of the Year competition 2013. 

The semi-finalists will now compete for a place in the final during a day of 

practical judging at the NFFF training school on the 10th September. 

In no particular order, the semi-finalists are:- 

Thomas Hughes, Harbourside Fish & Chips, Plymouth 

Richard Colman Ord, Colman’s Of South Shields 

This is reported to have had a beneficial effect on trade, with over 40 

percent of shops running promotions claiming that turnover had 

increased. Conversely only 30 percent of shops who did not run 

promotions reported growth. CS Marketing Consultants said, “This 

demonstrates the importance of being pro-active with meal deals and 

specials, but at a level that grows turnover and protects net margin.” 

Although the survey indicated a move towards cheaper meals, with 

chips and sausages showing greatest growth, it was significant that 60 

percent of shops were selling the same or more fish than last year. CS 

Marketing Consultants suggest that this leads to two marketing 

opportunities: cheaper lunchtime meal deals and promotion of the 

traditional quality fish and chip meal. The fish and chip meal continues 

to be one of the most popular meals within the United Kingdom. With 

numerous shops reporting increased fish sales, prospects for the 

signature fish and chip meal remain positive. 

For more information contact Frymax on 0771 4335464 

Preston and Thomas install 8 pan range 

Final 8 announced for 2013 Young Fish Frier of the Year competition 

Leigh Foster, Pantrini's, Whitley Bay 

Carlyn Kearney, Frankie's Fish And Chips, Shetlands 

Cem Oktem, Packet Bridge Village Fish & Chip Shop, Bolton Le Sands, 

Lancashire 

Dean Chappelhow, Angel Lane Chippy, Penrith 

Lee Sharp, Pisces, Fleetwood 

Matthew Martin, Mother Hubbard’s, Swaffham 

3


News 

Inaugural 

Caterway 

strongman 

crowned 

A balmy August evening saw Caterway hold its first ever 

strongman contest at its Notts head office. Eventual 

champion, driver Paul Voce, was victorious across a series 

of gruelling events including the Caterway van push, the 

Middleton Batter squat, the Keejay Curry raise and the 

Mansfield Tyre flip. 

Managing Director Rob Atkinson commented, “We have the 

fittest and strongest workforce in the industry so we wanted 

to put our elite to the test. It went right down to the wire with 

supreme athlete Paul Voce, known affectionately as ‘Trigger’, 

proving his mettle in the final event”. 

Commercial Director, Dave Parnell, also threw his hat into the 

ring and panted afterwards, “It was a superb event with many 

staff competing and being cheered along by workmates and 

family. The new Royal Standard burger went down a treat on 

the barbeque too.” After struggling to keep up with the 

leaders, Dave added, “I have already started my preparation 

for next year which involves more gym time and less chip 

time!” 

www.caterway.com 

Warner’s fish merchant expand 

Warner’s Fish Merchants (WFM), a supplier to fish and chip 

shops across England, has opened a new office and cold store 

facility in Doncaster. 

The new offices and cold storage unit allow a number of smaller 

sites coming together under one roof as WFM experiences 

increasing demand from a growing customer base. 

Covering 13,000 sq ft, Decoy Bank will become a centre of 

distribution for fish and chip shops all over the UK and Ireland and 

even Australia. 

“This is the culmination of a lot of hard work all across the 

business,” said WFM managing director Gary Warner, continuing, 

4 

Winner Paul ‘Trigger’ Voce with MD Rob Atkinson 

Also ran Dave Parnell on the Middleton Batter Squat 

Runner up Martyn Holmes in the Mansfield Tyre Flip 

“We are continuing to 

see strong demand for 

our services based on 

our high quality and 

competitive nature”. 


Founded in 1941 by 

Albert Warner, the 

business has grown from a wet fish and fruit stall though stalls at 

Doncaster and Rotherham Markets before becoming a wholesale 

distributor in 1972. Today, the company employs 23 and runs a 

fleet of specialised vans across the country.


“After months of research and preparation, the fish was 

sourced from the well managed waters of the Norwegian Sea; 

a line caught, MSC certified halibut which produced two 

individual fillets, each weighing in at over 22kgs, or 50Lb in old 

money! Using an extra-large Kiremko, high efficiency pan 

supplied for the day by KFE, our friers used all their skill and 

experience to fry the huge piece of fish in one piece. 

Frying the fish was obviously the most difficult task of the day as 

the size of the fillet made it difficult to handle when coating in 

batter and then even harder when it was actually in the pan. Our 

four friers, Ken Snowdon, Marco Martins, Paulino Gomes and Stav 

Kamintzis managed admirably and produced at over 47kg, not 

only the largest serving of fish and chips any of us had ever seen, 

but also a delicious one that was swiftly gobbled up, following the 

"weigh in" by our invited guests, which included 17 nuns from 

6 

We have a 

NEW... WORLD... RECORD!! 

On Monday 30th July, Fish & Chips @ London Road, a takeaway and 

restaurant based in Enfield, North London attempted to break the Guinness 

World Record for the largest ever serving of fish and chips. We hear from 

owner John Phantis, with behind the scenes pictures, to learn how they 

achieved this ambitious feat of frying. 

the convent just along London Road! 

We had a lot of fun on the day and through the generous 

donations of our guests raised a few hundred pounds for our 

favourite charity, the NSPCC, represented on the day by Joyce 

Kiddy of their Enfield Branch. 

The record attempt was overseen by Paul Barber, Principal 

Trading Standards Officer at Enfield Council, his colleague Emma 

and Richard Tufnell FCA of Walters & Tufnell Chartered 

Accountants & Auditors. It was all filmed and then sent to 

Guinness for approval, with the news coming back a few weeks 

later that we had officially broken the world record for a single 

serving of fish and chips, set last year by The Wensleydale Heifer 

in North Yorkshire. 

Big thanks go to everyone involved for making it happen”.

Dawn and John Phantis (centre) 

with the triumphant frying team 


Pictures courtesy of Anne-Marie Sanderson, Enfield Advertiser, 2012. 

7


50 fish and chip shops across the UK are vying to be crowned regional 

Independent Takeaway of the Year at the 25th National Fish and Chip 

Awards 2013, organised by Seafish, the authority on seafood. 

Competing across 10 UK regions, the 50 fish and chip shops will battle 

against each other in the hotly contested race to bag the ultimate title, 

8 

50 Fish and chip shops 

vie to become regional 

best in UK 


culminating in a glitzy evening awards ceremony at The Lancaster Hotel 

in London on 24 January 2013. 

The fish and chip businesses will have to up the ante if they are to secure 

the coveted title, as they are put to the test in a round of secret mystery 

judging by the Seafish panel, over the next few months. 

Region Top 5 Shop Top 5 Shop Top 5 Shop Top 5 Shop Top 5 Shop 

Region1: 

Scotland 

Region 2: 

Wales 

Region 3: 

Northern Ireland 

Region 4: 

North East England 

Region 5: 

North West England 

Region 6: 

Midlands 

Region 7: 

Eastern England 

Region 8: 

London & South East 

England 

Region 9: 

Central & South 

England 

Region 10: 

South West England 

The Bay Fish & Chips 

The Promenade 

Stonehaven 

Aberdeenshire 

AB39 2RD 

Andrews Fish Bar 

32 High St 

Welshpool 

Powys 

SY21 7JP 

Superbites 

29 Cardinal O'Flaich Square 

Crossmaglen 

Co Armagh 

BT35 9AA 

Quayside 

7 Pier Rd 

Whitby 

North Yorkshire 

YO21 3PU 

The Big Blue 

177 Knutsford Rd 

Grappenhall 

Warrington, 

Cheshire, WA4 2QL 

The Big Fish 

Maybird Shopping Park 

Stratford upon Avon 

Warwickshire 

CV37 0HZ 

Linford's Traditional 

Fish & Chips 

6 Market Place 

Market Deeping 

Lincolnshire, PE6 8EA 

Seafare 

147 Worplesdon Road 

Guildford 

Surrey 

GU2 9XA 

The Wigmore Fish & Chips 

Unit 6 Wigmore Lane 

Luton 

Bedfordshire 

LU2 9XG 

Lakeside Fish & Chips 

Lifeboat Quay 

Poole 

Dorset 

BH15 1LS 

Frankie's Fish & Chips 

Brae 

Shetland 

ZE2 9QJ 

The Crispy Cod 

12 High St 

Tonyrefail 

Porth, Mid Glamorgan 

CF39 8PG 

Pit Stop Fast Food 

24-26 Bridge St 

Kilkeel 

Co. Down 

BT34 4AD 

Trenchers 

New Quay Rd 

Whitby 


YO21 1DH 

Thornton Fisheries 

11 Victoria Rd East 

Thornton - Cleveleys 

Lancashire 

FY5 5HT 

Papa's Fish & Chips 

High Hoe Rd 

Worksop 

Nottinghamshire 

S80 2DR 

Fryz Fish & Chips 

Bretton Centre 

Bretton 

Peterborough 

Cambridgeshire, PE3 8DS 

The Codfather 

81 Oldfield Circus 

Northolt 

Middlesex 

UB5 4RU 

The Plaice 

51 Priors Dean Rd 

Winchester 

Hampshire 

S022 6JN 

Hanbury's 

24 Princes St 

Babbacombe 

Torquay 

Devon TQ1 3LW 

The Chip Box 

204 Rigg St 

Stewarton 

Ayrshire 

KA3 5AG 

The Chippy 

36 High St 

Hirwaun 

Mid Glamorgan 

CF44 9SW 

The Chippy 

15 Railway St 

Antrim 

Co Antrim 

BT41 1AE 

Mister C's 

61-63 Micklegate 

Selby 


YO8 4EA 

Foster's Fish & Chips 

4 Chorley Hall Lane 

Alderley Edge 

Cheshire 

SK9 5HY 

Simpson's Fish & Chips 

73-75 Priors Rd 

Cheltenham 

Gloucestershire 

Gl52 5AL 

Burton Road Fish & Chips 

169 Burton Rd 

Lincoln 

Lincs 

LN1 3LW 

Oldhams of Westcliff 

13 West Rd 

Westcliff 

Essex 

SS0 9AU 

Oliver's 

39 London Road 

Old Basing 

Basingstoke 

Hampshire, RG24 7JE 

Harbourside Fish & Chips 

35 Southside St 

Plymouth 

Devon 

PL1 2LE 

Land & Sea Fish & Chip Shop 

20 Main St 

Polmont, Falkirk 

Stirlingshire 

FK2 0PX 

Simply Fish & Chips 

31 Rhyl Rd 

Denbigh 

Denbighshire 

LL16 3DT 

The Chip Company 

228a Stewartstown Rd 

Dunmurray 

Belfast, Co Antrim 

BT17 0LB 

Whitehead's Fish & Chips 

6 The Greenway 

Hornsea 

East Yorkshire 

HU18 1SL 

Fylde Fish Bar 

117 Fylde Rd 

Southport 

Merseyside 

PR9 9XP 

Chamberlain's Quality 


8 Wolverhampton Rd 

Oldbury, Birmingham 

West Midlands 

Fishtastic 

23 Oakleigh drive 

Orton Longueville 

Peterborough 

Cambs, PE2 7BG 

Wilson's Fish & Chips 

101 Station Rd 

Chingford 

London 

E4 7BU 

Best Fry 

83 High St 

West End 

Southampton 

Hampshire, SO30 3DS 

Peck–Ish Fish & Chips 

8 Victoria Rd 

Camelford 

Cornwall 

Pl32 9TH 

Enzo's Fish & Chips 

72 Ayr Rd 

Irvine 

Ayrshire 

KA12 8DL 

Page's Fish & Chips 

Woodside Road 

Cwybran 

Torfaen 

NP44 3EW 

Nibbler's Traditional 


25 Main St 

Richhill 

Co. Armagh, BT61 9PJ 

Graveley's 

12 George Street 

Leeds 

West Yorkshire 

LS2 7HY 

Richardson's Fish Bar 

172-180 Dock St 

Fleetwood 

Lancashire 

FY7 8HZ 

Merchants 

78-80 Load St 

Bewdley 

Worcestershire 

DY12 1HW 

The Boundary 

64 High St 

Market Deeping 

Lincolnshire 

PE6 8EB 

Henley's of Wivenhoe 

9 Vine Parade 

Wivenhoe 

Colchester 

Essex, CO7 9HA 

The Ridgeway Fish Bar 

8 The Quadrant 

St Albans 

Hertfordshire 

AL4 9RA 

Krispies 

57 Exeter Rd 

Exmouth 

Devon 

EX8 1PX

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Well it’s the middle of July, schools breaking up and holiday makers pouring 

into Bridlington. It’s our busiest time of the year and... yippee!... thanks to 

careful planning we are fully staffed and everybody is trained up all in their 

set roles and set hours for the next 8 weeks and unless anyone is off sick 

or leaves then the busy time should be a breeze. No holidays are allowed 

to be taken at certain times of the year when we are busy, it seems silly 

carrying staff over the winter to have them be away when you need a full 

team so when I put the holiday planner up in the staff room at the start of 

the new year I block out Easter, half terms, bank holidays and the main 

school holidays so I know I am fully covered. 

Katy who started part time last month is still with us, she is now fully trained 

on the counter and working 30+ hours a week. She is a very valued member 

of the team and looking to stay on permanently after summer. 

If you remember Katy was given a month’s trial. We started her as an extra on 

a Tuesday lunch time. Amy (who has been with me 4 years) was given the 

task of training and supervising Katy. I think it’s important to let other staff do 

some of the training as it refreshes their own skills whilst they are doing this 

and gives them a sense of responsibility. 

Here is a run-down of the 149 staff training schedule:- 

1. Uniforms: 2 sets must be clean 

for each opening. We also give a 

letter of introduction to the 

company to include when they 

get paid, what to do and who to 

ring if they are sick etc. 

2. Induction: (Although we had 

already gone through the Food 

Standards Agency’s Safer Food 

Better Business training), we do an 

induction to let them know where 

things are and get them to sign they 

have received this. This covers both 

10 

Tracy on Training: Part 2 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

parties if anything 

goes wrong. 

3. Training plan: 

Each member of 

staff has their 

own training 

plan. Once they 

have completed 

a task fully and 

understand how 

to do it on their 

own they are 

signed off. So 

each time they 

learn 

something new 

they can fill in 

their training, 

once this is 

complete I will 

go over each 

section and 

review it with 

them to make 

sure they are 

doing things 

right and also 

to monitor 

that whoever 

has trained 

them is 

doing things 

right. 

Katy at the counter 

In the second of a two part feature, we return to sunny Bridlington to see how Tracy Poskitt 

has fared with training up her newest member of staff…

What Katy did next... 

On the first lunchtime Katy was shown how to make boxes, how to use the 

dishwasher, where stock was kept and how to stock rotate. She was shown 

how to use the till and took the money for Amy as she boxed orders; this got 

her used to being in the shop and talking to customers without actually serving 

them. Once she got the hang of the till system (after quite a few bleeps) Amy 

and Katy swapped roles and Amy showed her how to portion and present the 

food and which size boxes were used for which meals etc. New members of 

staff are sometimes daunted by how busy we are, so I feel that working 

together to start with is the best way, they don’t feel under pressure so much 

and if they make any mistakes they can be corrected immediately. 

2 o’clock came. It was cleaning down time; let’s see how she fairs at this?! It 

took me 2 years to get Amy’s hands used to red hot water but I heard her say 

to Katy as she was filling her bucket, “you’ve got to use red hot water to clean 

grease or it will take you twice as long and you won’t make a good job,” That’s 

my girl! Katy was an excellent cleaner for a young one, Amy made sure things 

were moved out and cleaned under not cleaned around, corners got into and 

not skimmed over and then Katy was shown how to polish. 

Katy’s hours were going to be Thurs, Friday and Sat Teatimes, so until Katy 

was trained properly we got her in to do the running about. We had her potting 

peas, taking orders, answering the phone, keeping on top of the washing up, 

making boxes and reheating peas and curry as the bain-maries ran out. We 

got her to serve whilst the counter staff took their breaks but always with 

someone keeping their eye on her making sure her orders were correct. 

At the end of the week she had got used to being in the busy environment, 

she had heard how the other counter staff had dealt with customers, she knew 

how fast paced it was and what was expected of her. I asked Amy how Katy 

was doing and I also asked Katy if she liked it. Answers were yes she was 

doing great just needs practice now and to speed up. Katy loved it (they all 

do to start with) but she wasn’t fazed by all the cleaning and the piles of 

washing up she just got stuck in… I had a good feeling about this one. 

The following week I had someone ring in sick on Wednesday lunchtime so I 

rang Katy to see if she could come in, she said she could. Amy was in as well 

but it would give Katy a chance to do a full shift on the counter as a server. I 

was in frying that day so it would give me chance to see how things were 

going with her training. After half an hour I was pleased with Katy but realised 

although she was doing everything correctly there was no extra customer 

service, such as asking, “Are you doing anything nice today?” Or “Isn’t it a 

lovely day?” Or “Are you going to the beach?” etc. etc. I asked Katy to come 

into the back and told her she was doing absolutely great but the next stage 

was from now on each customer she serves she has to ask them one question 

from the above. Off she goes back onto the counter and within half an hour 

the shop was buzzing the atmosphere was great and the customers were 

getting that extra service I wanted. 

For the rest of Katy’s month’s trial she was supervised by Amy and served on 

the counter when needed, she has gone through her training and 

development plan and knows all she needs to know as a counter assistant. 

The result for me is that I now have another member of staff who can come 

in and work any of the shifts available. Although she is still a bit slower on the 

counter than the others, speed will come in time. 

Appraisal 

After a month any new members of staff are asked to complete an appraisal. 

This is to make sure they have settled in and are happy with what they are 

doing, if they have any problems or concerns or doing any hours that don’t 

suit them. This also gives me a chance to sort out any concerns I have with 

them. It gives me an indication whether they are going to be staying long term 

and what their plans are. Doing this appraisal makes them realise that as 

employers we are interested in their future and once again it makes them 

realise how important their job role is. We ask them to fill in a self-appraisal 


form before they attend and we fill bits of ours in beforehand and then we 

can compare as we discuss things. 

Name: 

Position: 

Date: 

Signature 

Fish and Chips at 149 

Staff Development, Training & Appraisal 

Staff Self-Assessment Form Please fill this in and bring it with you 

to your appraisal 

Consider which part of your job you do well. Which part of your job do you enjoy the most? List 

5 tasks out of your responsibilities you enjoy doing. 

1 

2 

3 

4 

5 

______________________________________________________________________________ 

Are you happy with your hours? 

Do you want more or less or do you want to change any shifts? 

We will discuss this at your interview 

What do you think are your TOP 2 strengths?? 

1 

2 

Consider which parts of your job you would like to be better at. What is it about these tasks that 

cause them to be done less well? These could be outside your control, but please list them. 

1 

2 

What would make working at 149 better ; please note any suggestions that you have for 

improvements. 

What do you like about working at 149 

What do you dislike about working at 149 

What is your most important achievement this past year 

Is there any training you require or would you like to go on any courses. Or what action could be 

taken to improve your performance by you or your boss. 

From Katy’s appraisal I found out she would like more hours, indicating that 

she had got a taste of what it’s like to earn money. She has decided not to go 

back to college in September to do her beauty course (although I did try and 

talk her into continuing it) and she would like to work full time at 149. She is 

prepared to do some industry qualifications and maybe a customer service 

apprenticeship to run alongside working. This will be discussed after summer 

but this would suit me as one of the part timers is leaving for university in 

October so I wouldn’t have to recruit for these hours. 

One of my concerns with Katy was she would try and get away with not having 

a clean uniform for each shift and when we discussed it I found out she had 

moved out of home and didn’t have a washer. I gave her an extra uniform and 

told her to wash her other uniforms at work and just to come in early and iron 

them before her shift started until she managed to get one. 

There are always solutions to problems in the workplace and appraisals are a 

good way of solving them however small they seem at the time. From this 

appraisal Katy was given a contract of employment for 10 hours per week 

which gave her a bit of security knowing at the least she will earn something 

each week and gives her a feeling of being part of the team. 

As soon as summer’s over I will be starting Katy on the NFFF/Seafish 

Customer Service Qualification which I swear by and like all my staff to 

complete... well that’s if we haven’t worn her out by then and she’s left for 

an easier job! 

By Tracy Poskitt 

11


Roland Geordie 

The thoughts of a Northern fryer, 

trading in a Cornish harbour 

Nothing to say? 

Hello again. As I sit here in front of my keypad and the deadline 

is fast approaching I just cannot come up with anything to say. 

Believe it or not, I’m stumped! 

This may come as a shock to some people who know me. 

If I am cutting fish or doing something which is out of sight of the 

customers when they come in the door and Lindsey (the Missus) 

is frying, the first thing they say is, “is it his day off?” or “has he 

lost his voice?”. 

People often say that if you do not see me coming, you definitely 

will hear me. Perhaps I am lost for words as its 11:30pm and I have 

just got home after another twelve hour shift? We open our shop 

at 12 midday and during the summer we open right through till 

9pm. We stay open all afternoon as there are a lot of people who 

visit the harbour as well as the locals. 

Yes, I know, it’s only a 9 hour opening shift I hear you all say, but 

there is still the cleaning and prep work before and after we open 

and close. We used to open at, along with thousands of other chip 

shops, 11:30am. Then one 

day on the way to work, we 

got stuck behind a big tractor! 

Sometimes the tractors move 

over when there are about 50 

cars following them, but this 

one didn’t. For about six miles 

of our twelve mile journey 

from home to work he just kept on going, all on country lanes with 

no way of getting past. We were late opening and when we arrived 

the natives were getting restless and peering into the window. 

This got me thinking. Why do chip shops open at 11:30am? 

That day we made a decision (well I won that arm wrestle with the 

wife that time) to start opening at 12 midday, noon (that’s the rebel 

in me!) We gave two weeks’ notice to tell our regular customers 

who turn up before 12pm. It worked, in so much that we did not 

lose a customer. We condensed them into the hours from midday 

to when we finished. No one complained; they just accepted this 

world changing event. 

12 

It now means that 

our electric bill and 

staff wages are half 

an hour less per 

day, which 

certainly adds up 

over the year. But! 

Why do fish and 

chip shops open at 

11:30am? Who 

started this? It’s too 

late for breakfast 

and too early for 

lunch! 

“ 

Why do chip shops 

open at 11:30am? 

I know of a few 

shops, the ones with restaurants, that have started to open even 

earlier and do breakfasts. When the tourists from “up country” 

come in during the summer they cannot believe it when they see 

we close at 9pm. “Come back in the winter” I say to them “we 

close at 7!” We are only part timers after all. 

“ 

Can you imagine what happens 

to the national grid and the gas 

supply when all the chippies in 

Britain switch on at the same 

time? The surge must be like 

when the adverts in the middle 

of Coronation Street come on 

and everyone rushes to make a cuppa at the same time. 

What other tips do you have to help save money and make your 

working life a bit easier? Let’s have a “Top Tips” section in the 

Review. 

Here is one to make life a little simpler. Make a little “nick” in the 

top of the potato tub, directly above where the drainhole is at the 

bottom. This saves having to keep turning the tub looking for the 

hole when you want to put the bung in. 

Well I will have to go now as I just cannot think of a thing to 

say...

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17


Why change? 

The contract with Peninsula was due to end on 1st August 2012 and although 

their service was adequate for the majority of our members, as with 

everything we wanted to consider all the options available to make sure that 

we were getting the most appropriate and beneficial service we could finance 

for our members. 

The tax advice element of the original service through Peninsula had been 

discontinued on the latest contract renewal in 2009, mainly due to the low 

levels of usage by the membership at that time. Any requests for this type of 

service have been fulfilled since using alternative providers and the decision 

was made to reintroduce this element if at all possible in any new contract, 

as we anticipate an increase in demand for this service. 

Initially, around ten firms including Peninsula submitted proposals to tender 

for the provision of the service to NFFF members, eight of which were invited 

to head office to meet with the General Secretary. These were shortlisted to 

five which were then invited back to give a second presentation to the three 

Officials Gregg Howard, Mark Drummond and Andrew Crook so that a final 

decision could be made. 

Many factors had to be considered during this lengthy process which took 

a few months to complete, and the final decision on which provider was to 

deliver and administer the new Lighthouse Business Protection service was 

unanimous. 

Who provides the service? 

Lighthouse Business Protection has been arranged through SME Insurance 

Services and is administered by ARAG Legal Services. 

ARAG is the largest family owned provider of legal insurance in the UK and a 

leading provider of legal expenses insurance. They offer a suite of products to 

provide protection from a range of business related legal issues and to respond 

to a range of legal disputes that can arise from day-to-day business activities. 

These products are only available through selected insurance brokers and 

business partners. 

SME Insurance Services are Associate members of the NFFF and already offer 

insurance products to fish and chip shops through their Take Out insurance 

arm. 

It is through our relationship with SME Insurance Services and ARAG Legal 

Services that we are able to make this suite of services available to our members. 

18 

Lighthouse Business Protection – 

lighting the way to protect your 

business 

We are delighted to be able to announce the introduction of an exciting 

new membership benefit, Lighthouse Business Protection, which is 

available to NFFF members from 1st August 2012. This new service 

replaces the previous scheme which has been delivered by Peninsula 

Business Services for several years. 

What does Lighthouse Business Protection do for fish 

and chip shops? 

The NFFF prides itself on being able to help and advise its members on any 

aspect of running a successful fish and chip business. But our staff and 

Executive Councillors are not experts in employment, health and safety and 

legal issues, so to ensure that our members are given the correct advice and 

path to follow, plus some insurance protection should it all go wrong, we 

have to secure some outside help from the professionals to cover these 

aspects for us. 

If you have any questions regarding employment law, health and safety, other 

legal issues or you need tax advice, Lighthouse Business Protection should 

be your first port of call at the first sign of trouble. Don’t leave it until after 

you’ve sacked the member of staff you’ve had issues with, ring before you 

take action, otherwise you may find that you are not protected by the 

indemnity insurance. 

There’s even a counselling helpline included in this package, so if you have 

a member of staff who has some personal issues which are affecting their 

attendance or concentration, or they have issues they want to talk through 

with somebody neutral, give them access to the counselling helpline to give 

them the professional help they need. 

Lighthouse Business Protection also includes an online document service 

where risk assessments and employment contracts can be created and 

downloaded specific to each member’s business requirements. Over 80 

documents are available covering employment, health and safety and many 

other commercial legal issues affecting everyday business. You’ll need a code 

to be able to access this service which is only available to NFFF members 

through head office. 

All of these services are only available to NFFF members, so be prepared 

to answer a few security questions including your membership number when 

you ring. 

We are confident that you will find this new service to be of great benefit to 

your business, but we can only measure its success by hearing from you. It 

is a completely confidential service and we don’t need to know details, just 

letting us know how easy you found it to get through and how satisfied you 

were with any advice you’ve been given would be a great help to us. 

By Denise Dodd, General Secretary

New member benefit exclusive for NFFF! 

As a member of NFFF you have exclusive access to Lighthouse Business Protection with effect from 1st August 

2012. Lighthouse provides you with legal expenses insurance and access to a range of professional services which 

help you concentrate on what you do best … running your business. 

Member Benefits 

Legal and tax telephone advice line 

Health & Safety telephone helpline 

24/7 telephone counselling assistance for your employees 

Online service for downloading business-related legal documents 

Lighthouse Business Protection is replacing Peninsula Business Services with effect from 1st August 2012. 

To take advantage of Lighthouse Business Protection please contact us: 

24/7 legal or Health & Safety advice line 0844 581 0400 

Tax advice (9-5 weekdays, excluding bank holidays) 0844 581 0400 

24/7 counselling helpline 0844 477 1619 

Online document service (check with NFFF for access code) www.araglegal.co.uk 

To report a claim call 0117 917 1698 

With Lighthouse Business Protection you are empowered to pursue or defend your commercial legal 

rights in a range of day-to-day business situations, for example: 

an unfair dismissal dispute with a former employee 

a formal aspect or full enquiry into your business tax affairs 

appeals against an assessment by HM Revenue and Customs relating to VAT 

pursuing a legal claim relating to physical property damage 

defence from business-related prosecution. 

Insurance Cover 

Employment disputes 

Tax protection 

Property protection 

Compliance & regulation 

Employee’s Extra Protection


20 

Quality Awards round-up 

www.qualityfishandchips.co.uk 

Get your shop noticed with the 

NFFF Fish & Chip Quality Award! 

Before the ink has even had the chance to dry on the NFFF’s consumer guide, the Official Guide to the UKs Top Fish & Chips Shops, we’re following 

through with the launch of a smart phone app to guide hungry customers to Quality Award holding and NFFF member’s shops. 

To learn 

more about 

the Quality 

Award, 

scan the 

QR code 

The consumer guide has already been circulated to shops in the quality award scheme, and is also being distributed to tourist information offices and 

visitor attractions throughout the UK. Any shops needing additional copies can order them by ringing the NFFF on 0113 230 7044 or by emailing a 

request to mail@federationoffishfriers.co.uk 

Recent shops to pass the assessment include:- 

Seafare At Fishes C L Elvin Norwich 

Fish & Chips @ Ltd Dawn Phantis Enfield 

Frydales Yan Sozugecen Leicester 

Harbourside Fish & Chips Philip Thompson Plymouth 

Oliver's Catering Ltd John Howarth Doncaster 

Papa's Fish And Chips Sotiris Papacaoullas Worksop 

Pictured left to right: JM’s, Papa’s in 

Worksop and Serene Fish and Chips. 

Clockwise from top 

left: The Chippy, 

Frydale’s, Greatstone 

Fish Bar, Harbour 

Lights, Oliver’s, Roberts 

Fish Bar and The Cove. 

Although these guides will prove very handy for customers to pick up and keep in their pockets, car glove box or that drawer with all those other useful 

things, the smart phone app will satisfy the needs of the more IT savvy customer. 

iFish4Chips is coming soon – be sure to download it to your smart phone! 

Sammy's Fish 'N' Chip Shop Sammy Cameron Fort William 

The Chip Box Ronnie Mcculloch Kilmarnock 

Greatstone Fish Bar Harbag Atwal New Romney 

Scooby Snax John McNeil Brightlingsea 

The Chippy Valerie Jenkins Antrim 

Wot's Cookin Keith Morris Oswestry

Coming soon from the 

National Federation of Fish 

Friers: iFish4Chips – the 

official fish and chip smart 

phone app 

After months of development with a leading 

mobile software developer, the NFFF are proud 

to announce the launch of iFish4Chips - the 

official smart phone guide to the UKs fish and 

chip shops. 

What is it? 

The smart phone app, initially available for the 

iPhone and soon to be available for Android, is 

designed as a handy tool for the public to locate 

the nearest fish and chip shops and restaurants in 

a specific town, city or county using a GPS 

location. 

The app will help drive footfall, promote the 

industry and create a greater awareness of fish 

and chip shops among the next generation of 

technology savvy, potential customers. 

How does it work? 

When looking for the nearest fish and chip shop, 

the user can link their phone to GPS and navigate 

to the nearest shop, or they can operate a search 

using criteria such as postcode, town, city or 

county. 

Once the search results have been listed for the 

relevant fish and chips shops, the user can then 

operate a smart search to filter the results using 

criteria such as Quality Award holding shops, 

NFFF members, good parking, restaurant facilities, 

disabled access, specific dietary requirements 

plus many more options. 

Users will then be able call or contact the shops 

they want via a website or social media. 

The app will also offer news and information about 

the fish and chip industry to help the public learn 

more about key issues such as nutritional values 

and our work to conserve fish stocks for future 

generations. 

How to get it? 

iFish4Chips will be available to the public as a free 

download via iTunes, the Apple App store as well 

as a dedicated website www.ifish4chips.co.uk. 

1. Search 

2. Filter 

3. Contact 


Will I be on it? 

All NFFF members and Quality Award holders will 

be offered the opportunity to post a photograph 

and information about their shop to entice new 

customers to their door. 

This is all FREE as part of NFFF membership 

benefits. Only NFFF members and NFFF Fish & 

Chip Quality Award holding shops will qualify for 

this upgrade and we have contacted all NFFF 

members by letter to ensure we have the right 

details for their business. 

Any NFFF members who have not already replied 

are urged to do so by completing the ‘Shop 

details’ form which was posted out a while ago, or 

alternatively by sending us an email containing all 

the information requested on the form to 

mail@federationoffishfriers.co.uk If you can’t 

find the form then please contact us on 0113 230 

7044 and we’ll take your details by phone. 

Other fish and chip shops on our database will 

have a basic listing, but will be given the 

opportunity to apply for NFFF membership or the 

NFFF Fish & Chip Quality Award and qualify for an 

upgraded entry. 

Features 

Recommend a favourite fish and chip shop to 

other iFish4Chips users 

Links to websites and social media pages 

Contact a fish and chip shop by email or call 

them direct from the app 

Is a favourite chippy not listed? You can add it to 

our database 

Learn more about our national dish - Fish and 

Chips, nutritional information and our work to 

conserve fish stocks for future generations. 

For further information on this exciting new benefit 

for NFFF members and Quality Award holders 

please contact head office on 0113 230 7044. 

www.ifish4chips.co.uk 

21

SAVE THE 

DATE 

WHO VISITS: 

The UK’s largest annual trade exhibition 

for the Fish Frying & Fast Food Industry. 

The FRY Fast Food Show 2012, now in its 

15th year, has over 100 stands showing 

all the latest food, equipment and 

services. The exhibition boasts an array 

of special offers available to all visitors on 

everyday food products, equipment and 

services from many leading suppliers. 

If you are the owner, proprietor or manager of a 

fi sh & chip shop, pizza or chicken outlet, burger 

bar, kebab house, mobile caterer, takeaway or 

café - this show is for you! 

FREE PARKING! There are ample parking 

FREE ALL DAY. 

Bring your family and staff and 

register for fast track entry by visiting 

www.fry-online.co.uk 

or call 0844 571 7246 

FEATURE AREAS: 

Following the success of the 2011 

seminar programme, the 2012 

sessions will be even bigger and better 

with a bespoke arena built for visitors. 

The Seminar Area will have a series of 

scheduled talks organised throughout 

the day by leading industry fi gures. 

The seminars for 2012 include: 

 

industry 

 

sustainable approach to your business 

 

need to know about going mobile 

 

chips 

From the team at FRY 

 

welcoming you to the show


May The Best 

Shop Win 

By Andy Gray, Marketing and Promotion, Seafish 

It has certainly been a summer of edge-ofthe-seat 

sporting competition and 

excellence with the European Football 

Championships, Andy Murray's 'near 

victory' at Wimbledon, his subsequent 

medal glory at the London Olympics, 

indeed, medals galore for the UK for all 

manner of sporting disciplines. Whilst not 

necessarily of a sporting nature, although 

nevertheless involving hard fought competition, the next eagerly awaited 

set of results here in the UK, are the details of those successful fish and 

chip shops that have progressed through from round one in the 

Independent Takeaway Fish and Chip Shop of the Year Award category 

as part of the 2013 National Fish and Chip Awards (see page 8). 

Indeed, the waiting and anticipation is now over, and as with expectant 

school and university students awaiting the summer delivery of their 

exam results, entrants in this category of the 2013 Awards will have 

heard the gentle thud of a 

manila envelope on their 

doormats recently, breaking 

the news of whether they will 

have progressed to the next 

round of this year's 

competition. 

While the Olympics is all 

about the magic of gold - cue 

the musical strains of 

Spandau Ballet - this year's 

National Fish & Chip Awards 

are all about sensational 

silver, with the awards 

reaching an important 

milestone and celebrating 

their prestigious silver 

anniversary. 

This year's National Fish 

& Chip Awards are all 

about sensational silver, 

with the awards reaching 

an important milestone 

and celebrating their 

prestigious silver anniversary 

““ 

The awards recognise and reward businesses producing the very best of 

the nation's beloved fish and chips across the UK, and there are a total of 

twelve different award categories available to enter. The Independent 

Takeaway Fish and Chip Shop of the Year Award category, remains the 

blue ribbon accolade of the awards; the 100m sprint of the fish and chips 

world! And while there are no actual gold, silver or bronze medals, or 

even big money prizes, for winners, the kudos and recognition from 

being judged one of the best fish and chip businesses in the UK can be 

the commercial equivalent to becoming an Olympic or world champion! 

The impact on successful businesses can be enormous, with many 

previous award winners seeing their sales increase by up to 100% within 


a short period of winning. 

This year's National Fish & Chip Awards are all 

about sensational silver, with the awards 

reaching an important milestone and 

celebrating their prestigious silver 

anniversary. 

In the coming weeks a team of industry 

judges will be travelling to all points of the 

compass as they undertake mystery visits to the Top 50 independent 

takeaway fish and chip shops in the UK, in their quest to narrow this 

listing down to a top 10; each of the ten being judged to be the best in 

their respective geographical region of the UK - a mighty honour, and a 

passport to the national final with the chance to be crowned the best in 

the country. 

Making unannounced visits to shops, judges will be putting participants 

through the ringer as they appraise businesses on criteria ranging from 

sustainable sourcing 

practices, customer service, 

hygiene and staff training, 

and most importantly, the 

quality of fish and chips. 

The development of the 

awards is overseen by an 

Industry Steering Group 

comprising representation 

from the National Federation 

of Fish Friers (NFFF), the 

National Edible Oils 

Distributors Association 

(NEODA), past national 

award winners, equipment 

suppliers and trade media. 

The awards give a fantastic 

platform for media activity 

and PR opportunities for both individual entrants and the fish and chip 

sector as a whole, and also provide a great benchmark for raising quality 

standards in the fish and chip sector. 

So as they excitement of recent Olympic Games slowly dissipates, the 

excitement of competition in the world of fish and chips starts to hot up. For 

those about to be further judged over the coming weeks, we salute you. 

Let battle commence! 

For further details of the awards and results please visit 

www.fishandchipawards.com/news 

23

Shop Watch: THE COVE - HORSFORTH, LEEDS 

Fish Friers Review: With the new business recently opened, how 

have things gone so far? 

John Georgallis: Really pleased, we've had a very good response 

from locals interested in trying our fish and chips, many of whom 

know and have visited our existing, well established restaurant 

and takeaway The Cove in Otley. 

FFR: What attracted you to the area and premises you have 

opened in? 

JG: Living in Horsforth and knowing many local residents in the 

area, including businesses and organisations such as Yarnbury 

Rugby Club, where my son plays and where we frequent and 

socialise as a family to watch our son play, we knew there was a 

gap in the market on the north side of the Horsforth and 

24 

New to North Leeds 

The Cove, Horsforth 

With a reputation for producing great fish and chips firmly established at 

the Otley based, award winning fish and chip takeaway and restaurant, 

The Cove; owner John Georgallis has recently expanded the business with 

a new takeaway in nearby North Leeds suburb, Horsforth. The Fish Friers 

Review caught up with John to see how this new venture is going. 

Cookridge area which is why I really pushed forward with this 

exciting new venture. 

Having the skills and experience I gained at The Cove in Otley 

gave me the confidence to pursue this avenue with my brotherin-law 

and business partner, Kostas Lekkas. 

FFR: I know you are in an area with a lot of other takeaways 

(Pizza’s, Indians etc.), what has been the reaction from the 

locals about getting a traditional chippy? 

JG: I did my homework. Originally, approximately 10 years ago, 

there was a fish and chip shop on Station Road in Horsforth which 

is now a pizza place. When I carried out my investigations we 

found out that it was a very popular fish and chip shop. 

As well as having the support of local contacts and friends in the

area; we've also received much support from food outlets in the 

area. There's a mutual respect to work together. There are several 

sandwich shops and pizza outlets and Indian takeaways but the 

only thing missing was traditional fish and chips. I saw a gap in 

the market and seized the opportunity! 

Good old fashioned word of mouth has also helped increase 

interest! 

FFR: What equipment are 

you using in the new shop? 

JG: We are using a 4 pan, 

high-efficiency Florigo frying 

range. The support from Rob 

Furey and the Frying 

Solutions team has been 

second to none and I can't 

thank them enough. 

“ 

Good old fashioned 

word of mouth has also 

helped increase interest! 

FFR: With Horsforth being slightly more urban than Otley, has 

your menu or business strategy changed to accommodate this? 

JG: Of course. We've kept the menu simple and concise, focusing 

on top quality fish and chips, cooked to order. Many of our 

customers know they can dine in and choose from a more 

extensive menu, including a wider variety of fish, at The Cove in 

Otley. 

FFR: What have been the main challenges you’ve faced and how 

have you overcome them? 

JG: The main challenges were getting A5 planning permission. 

However, our landlord was incredibly supportive because he 


knew our reputation, was impressed with our business plan and 

business strategy and our relationship was going to be mutually 

beneficial. 

FFR: How have you marketed the new shop and do you have 

anything special planned? 

JG: Social media has been very effective and we've been fortunate 

enough to have been able to hit the ground running due to our 

excellent reputation gained 

at The Cove in Otley, 

“ 

especially since we 

received the NFFF Award 

presented to us by Vice 

President Mark 

Drummond in July 2012. 

Good old fashioned word 

of mouth has also helped 

increase interest! We have 

many ideas in the pipeline for future marketing, watch this space! 

We are also very fortunate and proud to announce that through 

a mutual friendship we have with Rafael Chandler of Croft Street 

Fisheries in Farsley that his sister Jessica Chandler, who finished 

third in the 2011 Young Fish Frier of the Year Competition, 

has joined our team. Jessica is young, vibrant, and full of energy 

and has excellent experience in the trade through her 

family background. We are thrilled to have her on board to grow 

with us. 

www.thecovefishrestaurant.co.uk 

Clockwise from top left: John 

Georgallis with Jessica Chandler and 

Kostas Lekkas, the shiny new shop 

counter, the newly installed 4-pan 

Florigo range, behind the counter 

25


Three Chip Shops Go 

Head to Head in Vote for 

Britain’s Favourite Family 

Chippy 2012! 

The search to find Britain’s Favourite Family Chippy 2012 has 

stepped up a gear as Ben Shaws announces its three finalists. 

Against a tough set of criteria, the expert judging panel selected 

Alf’s Chip Shop in Weymouth, Richardson’s Fish Bar in 

Fleetwood and Taylor’s in Stockport as the top three chippies 

that will now face a public vote. 

Now in its third year, the award was open to entries from every 

family-run chip shop in Britain in a bid to celebrate the vital role 

they play within their communities. Launched by the nostalgic 

soft drinks brand Ben Shaws, the award is backed by industry 

specialists including Fry Monthly and the National Federation of 

Fish Friers who were also part of the panel of industry judges. 

The winning chip shop, which will be announced during 

September 2012, will receive the coveted 2012 Favourite 

Family Chippy trophy, a £500 donation* to treat their loyal 

customers with and a night away for the family including dinner 

at a renowned fish restaurant. 

Ally Whitehead, Assistant Brand Manager at Ben Shaws, said: 

"We had some absolutely fantastic entries but the three finalists 

really captured the essence of the award with their family values, 

strong sense of heritage, innovative business ideas and links to 

the local community. 

Richardson’s in Fleetwood Alf’s Chip Shop in Weymouth Taylor’s in Stockport 

26 

"It is a real achievement for the chippies to be recognised as 

finalists and the voting period should hopefully help to raise 

their profiles even further both in their community and beyond. 

"Any of the finalists would be a very worthy winner and we look 

forward to seeing how the voting goes.” 

Michael Rose, the winner of Britain’s Favourite Family Chippy 

2011 and owner of the Holly Tree chip shop in Blackburn, 

added: 

"Without doubt winning the competition has had an incredibly 

positive impact on our business. The Fish and Chip industry is 

not immune from current economic concerns, and whilst many 

shops are inevitably finding it tough, our success in the 

competition last year was by far the major factor in helping us 

achieve significant growth year on year.” 

Other partners supporting Ben Shaws’ Favourite Family 

Chippy 2012 are Chippy Chat, Friar’s Pride, Henry Colbeck and 

VA Whitley. 

*Up to £500 will be reimbursed to the winning store where the 

proof of sales can be provided.

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27


Product Watch: 

Sausages and Burgers 

With recent reports stating that quick service 

burgers are the fast growing category 

within the out of home meal and snack 

market* and the traditional chip shop 

banger continuing to be a customer 

favourite, the Fish Friers Review looks 

at a selection of new and established 

products being offered by some of the industry’s leading suppliers. 

28 

Blakeman’s – Sausage perfection 

Although it is important 

to sell a product that is 

good value for money it is 

even more essential to 

invest in the highest 

quality meat available, 

this philosophy is 

paramount at Blakeman’s 

where only the finest 

ingredients are used in 

the production of the 

famous 'Supreme 

Sausage' brand and that 

means a product free of 

DSM (de-sinewed meat). 

McWhinney’s starts a DSM Revolution... 

McWhinney’s Sausages MD Kevin McWhinney is a man at war. Thankfully, no deadly weapons or guerrilla 

tactics have been a concern, but a war is on nonetheless. Instead, McWhinney’s arsenal is taken from his 

distaste for DSM in the meat industries, both past and present. 

For over a century McWhinney’s Sausages have churned out the finest pork sausages in the food trade, and 

for this level of quality they have always come at a cost. Yet at only a few pennies per sausage more than a 

typical ‘low-quality’ alternative it’s a price well-worth paying. However, McWhinney’s Sausages has spent 

much of 2012 lambasting the ‘powers-that-be’ in the industry that have allowed the use of DSM in the wider 

food network. If Kevin chooses not to use DSM in his products, that’s his choice and it’s a choice that all food 

manufacturers had a right to make before the 2012 ban- right? Well, no. In fact that is completely wrong. 

Kevin puts it simply, “I’m at war with the Food Standards Agency, the British Meat Processors Association 

and all those organisations that we in the meat industry look to for advice, guidance and support. What our 

investigation has shown is that not only is the ban on DSM being declared as meat an absolute necessity, but 

the fact that it was ever used after 2001 was a criminal offence. I have never used drind, head meat, DSM, 

MSM, MRM, Baader meat/3mm mince- most of which have been used in the sausage industry for years. ” 

For more information please visit www.mcwhinneys.com 

*NPD ‘Core trends in foodservice’ report, May 2012 

Blakeman’s have spent decades perfecting its range of sausages for ease of 

deep frying straight from frozen without splitting, this quality assurance 

comes from a manufacturer with over 60 years’ experience in the retail and 

catering trade. 

To complement the 'Supreme' 

sausage a range of cooked 

products are available including 

a Pork & Onion and Italian Style 

meatballs, which will give the 

retail establishments an 

alternative, international flavour 

to their menu. 

For more information please 

visit www.blakemans.co.uk

Since adding cheese to hamburgers became popular in the mid-1920s to 

mid-1930s, the two have become close companions the world over. Whilst 

a burger can include many variations in ingredients and composition, the 

popularity of the cheeseburger cannot be denied and is a classic meal 

choice. 


Caterway – 

Premium 

burgers added 

to the Royal 

Standard 

range 

Hot on the success of their Royal 

Standard Sausages, Caterway 

have now added to the range with 

Royal Standard Burgers. They are 

offering two burgers, one with 

90% and another with 70% meat 

content at an introductory offer 

price of £11.95 and £8.95 

respectively per box. 

Dave Parnell, Commercial 

Director of Caterway, seen here 

sampling the delicious new 

burger, commented, “I’m 

confident there isn’t a better 

burger out there for the money. 

Demand in the first few weeks has 

been incredible, they’re flying… 

most people seem to prefer Royal Standard over their usual burgers and the extra profit in their till 

doesn’t hurt either!” 

Caterway have also reported strong sales in their Royal Standard Sausage since the launch earlier in 

the year and are continuing to hold prices at £5.45 per box for a 45% meat sausage and £7.25 for a 

54% pork sausage. Dave Parnell commented further, “the demand for sausages is growing all the 

time. I think in this economic climate people are favouring a more affordable option. I’d urge all shop 

owners to look at closely at their sausage…if there’s less than 54% pork or you’re paying more than 

£7.25 you’d better give me a call quickly!” 

Royal Standard Burgers and Sausages are available exclusively from Caterway. Visit www.caterway.com 

Kerry Foodservice – Say ‘cheese’ with Kerrymaid slices 

Darragh Gilhawley, brand manager for Kerry Foodservice, comments: “95% 

of the burgers sold at the UK’s largest fast-food chain come with a cheese 

slice, and given the ease of including a slice, coupled with the obvious 

popularity with consumers, this confirms the necessity of offering 

consumers the chance to add one to their burger.” 

Kerrymaid Slices have been developed with true professional 

craft and Irish charm, delivering a creamy taste whilst also being 

extremely functional for chefs and caterers. 

Adrian Coulter, business development chef for Kerry 

Foodservice, comments: “With the ever increasing demand from 

consumers seeking instant comfort or reward from the iconic 

cheese burger or even the more adventurous gourmet or 

promotional burger using a number of carefully selected 

premium ingredients, the Kerrymaid Original burger slice is 

perfect for the job.” 

For more information on Kerrymaid and the rest of the Kerry 

Foodservice portfolio, please visit www.kerryfoodservice.co.uk. 

29


30 

Meadow Vale – Diversification with coated, chicken 

Snowbird Foods – 

Sausages make 

meals special 

Adding an attractive and different 

dimension to fast food meal occasions is 

Snowbird foods, the largest supplier to 

caterers of fully cooked and frozen 

sausages in the UK. 

Cooked to a golden brown at the factory 

stage, the food safe sausages can be 

microwaved in seconds from frozen as well 

as oven baked or grilled in bulk in minutes. 

In natural casings which deliver a 

homemade appearance, Snowbird’s 

Gourmet range of sausages is available as 

traditional links, as horseshoe shapes and 

as rings in a variety of flavours including the 

award-winning Lincolnshire, Highland, 

Wiltshire, Old English Pork, Cumberland, 

Lincolnshire, Scotch Beef, Pork & Stout and 

Pork & Leek. New is a Curried Beef variant. 

Meat content varies from recipe to recipe 

but is never less than 74 per cent. 

Part of the VION Food Group, Snowbird has 

perfected low fat, low salt recipes which 

accord with all FSA requirements and have 

been welcomed, particularly by those 

providing food for children. 

www.snowbirdfoods.co.uk 


When competition for trade is fiercer than ever, diversification is essential to keeping 

footfall high. Many friers have been offering chicken burgers as a supplement to 

their menu for a number of years and in a lot of cases, these come in the shape of 

reformed Battered Chicken Steaks. 

Meadow Vale’s Sales and Marketing Director Paul Broster said: “Reformed is and 

always has been a strong market for us, but something we’re increasingly seeing 

from the frying trade is more demand for some of the products traditionally 

associated with other branches of the foodservice sector. The prime example of this 

is our whole muscle, coated chicken breast fillet range, which makes for fantastic, 

hearty burgers.” 

Meadow Vale’s Crispy Battered Chicken Fillets are pre-flattened to ensure an equal 

depth across the product – this means it will cook evenly when regenerated by deep 

fat frying, helping to avoid cold spots in the middle or burnt, dry edges. Just as easy 

to serve as the Battered Chicken Steaks, both products are fully cooked, consistent 

in size and can be regenerated straight from frozen in less than five minutes. 

The Crispy Battered Chicken Fillets are also available in two sizes – 90g (to 

compare with our 85g Steak) or a bun-busting 120g and if you’re looking for 

something really different, Meadow Vale also offer Southern Fried, Hot & Spicy or 

Breaded Chicken Breast Fillets for an extra twist on the traditional burger and to add 

a competitive edge. 

All of the products are fully cooked, Halal and can be cooked straight from the 

freezer in just a few minutes. 

www.meadowvalefoods.co.uk

I know quality when I see it! 

The Supreme Sausage 

James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park, Newcastle-u-Lyme, Staffs. ST5 7UF 

Telephone: 01782 569610 Fax: 01782 569611 e-mail: admin@blakemans.co.uk 

www.blakemans.co.uk


News from the 

Training school 

An International Affair 

With ‘catering in the blood’ John Curtis is an ex-pat Brit who moved his family 

to Brazil’s easternmost city, the coastal resort of Joao Passoa. After 7 years 

spent working in real estate in Brazil and a background in catering, hotel and 

event management he had begun to realise that with a bountiful supply of 

fish from the South Atlantic Ocean, but a real lack of quality takeaways, there 

might be a gap in the market. 

John noticed that although the typical Burger King and McDonald’s signs 

could be seen around Brazil, he believed there are presently no traditional 

British fish and chips shops in the whole of the country! 

His moment of inspiration came when visiting a popular, local restaurant with 

his wife. Dining on locally caught fish, either poached or fried, the menu had 

caught the imagination of the affluent locals, indicating a real demand for 

quality fish served in a simple, accessible manner… sound familiar? 

Attending the course in July while back in England for a family break and a 

trip to the Olympics, he will now take the skills he learnt back to Joao Passoa 

to launch this exciting new business venture. If the Brazilians like fish and 

chips even half as much as we Brits do, then we are sure it’ll be a huge 

success!! 

More recently, in August, we had a visit from two French Canadian 

businessmen, Jonathan Gaudreault and Pierre-Olivier Boily who were looking 

to expand their business to offer fish and chips. 

Owning the successful ‘Siboire’ pub, restaurant and microbrewery in the city 

32 

of Sherbrooke (about 70 miles East of Montreal), they were looking to 

expand their menu with some more suitable, hearty fare to help their 

customers get through with the wide range of craft beers on offer. 

Having researched some local fish and chip businesses in the larger cities of 

Quebec and Montreal and impressed with their success, they saw that this 

could be the perfect solution. So after finding out about the NFFF via our 

website, they booked a one day course and headed over to the UK. 

While here they also took the chance to research Scottish whisky, visiting 

distilleries on the Isle of Islay. They also visit to Whitby to learn more about 

our national dish, sampling the menu at award winning takeaway and 

restaurant ‘Quayside’. 

Jonathan and Pierre have promised to keep in touch, so look out for an 

update in a future issue to see how fish and chips takes off in Sherbrooke. 

By Thomas Pick 

To book your 

place on a NFFF 

training course, 

scan the QR code 

As the global demand for traditional fish and chips shows no sign of slowing down... 

Two training courses recently undertaken at the NFFF Training School have helped 

students looking to start businesses in Brazil and Canada. 

Jonathan Gaudreault and Pierre-Olivier 

Boily with NFFF Tutor Dennis Tate

NFFF Fish Friers Promotions 

meeting: Members report 


As reported in the previous issue of the Fish Friers Review, the NFFF recently hosted a 

totally new format Fish Friers Promotions meeting. In this article we cover some of the 

main points that were discussed on the day. 

The Fish Friers Promotions meetings are a regular feature in the industry’s calendar, 

hosted by the NFFF their purpose has always been to explore ways that the industry 

can work together to support fish and chips, and have offered an opportunity to keep 

everyone updated on the progress of on-going promotions such as competitions etc. 

But following the recent meeting in Edinburgh with the International Sustainability Unit 

and the ensuing energetic support and enthusiasm from all those concerned, we decided 

to harness that energy and bring the industry together to focus on creating some positive 

ideas on promoting the ‘fish and chips brand’ well into the future. The opportunity is 

now. 

The meeting was hosted at the recently opened Wetherby Whaler in Guiseley and over 

40 guests attended. These included key representatives from Seafish, the Marine 

Stewardship Council (MSC), Frozen at Sea Fillets Association (FASFA) and The Potato 

Council. Also present were key decision makers from major industry suppliers and some 

of the leading fish merchants and potato suppliers. 

As the sustainability of the industry was at the core to this meeting, previous Good Catch 

Award winners Richard Ord of Colman’s and Ronnie McCulloch of the Chip Box, 

Stewarton also attended. To add more fish friers views to those of the NFFF 

representatives in the room were Young Fish Frier of the Year winner Zohaib Hussain, 

Fred Capel of Chez Fred and Harry Niazi of Olley's Fish Experience. 

Promotions meeting: New format 

NFFF Vice-President Mark Drummond explained that the Fish Friers Promotions meeting 

were originally held four times a year with a smaller group, consisting of the same people 

every time. As the agenda items have now expanded, the NFFF felt we needed to involve 

a broader range of industry representatives and therefore opened up the meeting to 

bring in new ideas. The purpose of the Fish Friers Promotions meetings can be defined 

as: 

“To bring the fish and chip industry together to establish how to best promote the ‘Fish 

and Chip brand’, retain its profile as the UK’s No. 1 takeaway meal and ensure its 

sustainability for future generations.” 

In the future these meetings will take place twice yearly, in February and July. There will 

also be an Associate Members Meeting in November and ideas from that will feed into 

the Fish Friers Promotions meeting in February. As the Fish Friers Promotion meeting is 

a larger, more general industry meeting, the list of attendees may not be the same every 

time, it will depend on the agenda items. In this way, anyone in the industry can 

contribute their ideas, and if they wish to attend every meeting they would be welcome 

to do so. 

Mission statement 

During the meeting it was explained to the room how the NFFF now has a Mission 

Statement. This is a statement summarising the purpose of the work the NFFF will 

undertake:- 

“The National Federation of Fish Friers is the official body 

representing the fish and chip industry. Our aim is to unite 

all fish friers within an organization which can speak with one 

voice whenever and wherever necessary, promoting and 

protecting the interests of fish and chip businesses and 

associated trades.” 

New logo 

To summarise the mission statement a new strapline was also 

announced. This has been added to the logo and will help 

communicate the NFFF’s objectives:- 

“Bringing the fish and chip industry together since 1913.” 

Afternoon session 

The morning session offered an opportunity for the NFFF to explain and update the 

room on some of its recent work, including the meeting with HRH Prince Charles, the 

launch of the consumer guide to promote the NFFF Fish & Chip Quality Award and the 

new iFish4Chips smartphone app. 

Following a delicious fish and chip lunch and plenty of good Yorkshire tea, the afternoon 

session then provided a chance for the guests to offer their opinions and input into how 

fish and chips can be promoted as a brand for the future. There were several aspects 

covered, including a brainstorming session on the Strengths, Weaknesses, Opportunities 

and Threats of the fish frying industry. This then led into a debate on how best to promote 

fish and chips to the public as a brand. 

With so many key industry figures in the room it was a great opportunity for the NFFF 

to hear a variety of opinions and also discuss some very interesting ideas to help promote 

the industry. 

Appointing an ambassador for the fish and chip industry 

Another key part of the afternoon session was a discussion and vote to help decide a 

high profile, public figure to approach as a potential ‘brand ambassador’ for the trade. 

This was an idea suggested by HRH Prince Charles during the recent meeting in 

Edinburgh. The results of the vote were as follows:- 

Prince Harry (almost the whole Room – 1st Place) 

Chris Evans (3/4 of the room – 2nd Place) 

Stephen Fry (1/3 of room – 3rd Place) 

With the assistance of the Clarence House PR department we will now approach these 

people and ask the question. 

Summary 

There were some excellent ideas discussed and a great deal of support for the NFFF 

pushing the industry forward. We now have a number of actions to work on and an 

interim meeting will be arranged for Monday 24th September for the NFFF to report 

back findings and proposals. 

33


BLAST from the Past 

In years to come, when people look back 

at the summer of 2012 one thing that is 

sure to lodge in people’s memories will 

undoubtedly be the heavy rain that has 

relentlessly poured down for most of the 

time. This has had the unwanted effect of 

pushing potato prices up due to a poor 

harvest. But looking back to July 1975 

and it was a lack of rain which had a 

similar effect, as reported by the 

Barnsley Chronicle… 

34

NFFF VAT Campaign 

– The story so far 


With the VAT debate still rumbling on and our KPMG assisted campaign still going strong, we 

thought now would be a good time to highlight the work we have done so far in creating 

awareness to the injustice that is UK VAT legislation on hot takeaway food. With recent statutory 

changes resulting in rotisserie chickens and hot takeaway pasties and pies now being subject to 

VAT, we feel the tide is beginning to shift. But with plenty of work still to be done, we urge you as 

members to help us with this fight. To offer your opinion or support please contact us on 

yoursay@federationoffishfriers.co.uk 

August 2010: Initial coverage of our ‘Fair Play on VAT’ campaign in Fish Friers Review. Appeal to members for opinions, customer 

feedback etc. 

October 2010: Letter template printed in the Fish Friers Review highlighting the VAT injustice and addressed to George Osborne. 

Members encouraged to send letter to the Treasury highlighting the issue. 

January 2011: Letter highlighting the VAT issue sent from NFFF head office to all MP’s in the House of Commons. 

February/March 2011: We begin to receive a number of replies from MP’s up and down the country both to the letter sent by NFFF 

and also letters sent to local MP’s by NFFF members. 

Over 30 MP’s respond in writing to NFFF and NFFF Member letters, all detailing further correspondence to David Gauke MP, Exchequer 

Secretary to the Treasury, for the attention of Chancellor George Osborne. 

April 2011: Official ‘Fair play on VAT’ campaign with KPMG announced in Fish Friers Review. Plans are unveiled to challenge the 

Government ruling on VAT applied to hot takeaway food. 

April 2011: NFFF send letters direct to all members explaining VAT scheme and offering the option to enter a protective claim to 

ensure VAT can be claimed back for up to 4 years if the case is won. 

July 2011: KPMG start submitting NFFF member protective claims to HMRC. 

August 2011: HMRC reject initial claims and KPMG commence appeal process. 

September 2011: KPMG start submitting appeals to HMRC – in excess of 130 claims submitted to date. 

October 2011: NFFF President Gregg Howard appears on BBC’s ‘The Politics Show’ highlighting the injustice of chip shops being 

liable for VAT. 

April 2012: Government make budget announcement that VAT duty will now be applied on all hot takeaway food including pasties, 

pies and rotisserie chickens. 

May 2012: NFFF capitalise on public backlash over ‘Pasty Tax’ sending press statements to all major UK media outlets highlighting 

that fish and chip shops have been paying VAT since 1984! 

May 2012: Press release gains National and International TV coverage on BBC’S Question Time, Sky News, CNN. In National papers 

including The Daily Telegraph, The Sun, Sunday Times, Daily Mirror, Daily Express and The Scotsman, just to name few. 

May 2012: NFFF officials engage in several live debates and phone ins on regional radio creating awareness of the history of VAT 

injustice 

35

Shop Watch: WETHERBY WHALER RESTAURANT & TAKEAWAY - GUISELEY 

36 

Wetherby 

Whaler 

The Wetherby Whaler Restaurant and Take-Away at White Cross in 

Guiseley is the group’s 5th restaurant to open and is regarded as perhaps 

the most prestigious one to date, the adopted site is of historical 

significance amongst fish and chip lovers and was until recently the 

original site of the world famous Harry Ramsden’s. 

This iconic building has been used as a fish and chip shop restaurant since 

the early 1930’s and was renowned for serving some of the finest fish and 

chips in the area. Over recent years however the restaurant had suffered a 

decline in trade and it seemed that the restaurant had lost its customer 

appeal, the site had become festooned in a state of neglect and disrepair 

which lead to the eventual closure in December 2011. 

In early 2012 the Yorkshire based Wetherby Whaler Group stepped in to 

save the site from possible demolition and as a result have restored the site 

to its former glory as an iconic fish and chip shop and restaurant. To achieve 

this a major investment was required which in turn allowed for the expansive 

series of works that have occurred, totally transforming the restaurant and 

take-away spaces from cold, lifeless and unappealing dining environments 

into inviting spaces with a unique sense of character and personality. 

The extent of the refurbishment works included; 


The main facade has undergone the most significant series of alterations in 

terms of visual aesthetics, the existing glazed canopy, shop front entrances 

and windows were all removed due to their poor condition through years of 

neglect. The new facade is a striking addition to the building with a number 

of well-considered architectural elements having been incorporated, as the 

site is located within a conservation area it was paramount that the new 

facade met the approval of planning and conservation officers whilst giving 

the building a modern and revived sense of architectural significance. A 

number of distinguishable elements have been implemented as part of the 

construction of the new facade including timber framed shop front with 

leaded glass panels, white rendered walls and slate tiled monopitch roof, all 

of which are thought to give the new Wetherby Whaler Restaurant a highly 

attractive and recognisable entrance facade. 

All areas of the existing restaurant space have been totally transformed with 

significant modification works occurring throughout. It was essential however 

that the refurbishment should capture the aesthetics and ambience once 

associated with Harry Ramsden’s in the glory years. In order to achieve this 

major decorative elements within the space have been retained including all 

fibrous plaster cornice, ceiling roses and wall mouldings, stained glass 

windows and decorative columns. In contrast to these traditional interior 

features a substantial palette of modern, high quality material finishes have 

been fitted throughout, all of which provide the space with dynamic hints of 

tone, colour and texture which include; Walnut tables with cast iron bases, 

walnut panelled screens and waiter stations, a bespoke carpet with the 

Wetherby Whaler logo, deep buttoned leather fixed seating and a series of 

dark stained chairs with a multitude of luxurious fabrics, bevelled mirror and a 

stand out drinks area with feature wine display cabinet. 

However the most noticeable and dramatic of features within the restaurant 

areas are the 7 grand crystal chandeliers which give the space a real sense of 

drama and luxurious quality, it is hoped that the inclusion of such ornate and 

impressive light fittings evoke memories amongst older customers of times 

spent dining under the glistening chandeliers of the once iconic Harry 

Ramsden’s Restaurant. 

The existing take-away space has also undergone a major series of alterations, 

most notably the inclusion of a small cafe seating area which comfortably 

seats up to 30 people. The takeaway has benefitted from the inclusion of a 

selective palette of material finishes and bespoke details including; Cream 

gloss bevelled tiles with black border have been used on the walls throughout 

the space, the bright reflective nature of the walls add a sense of depth to 

the take-away and helps accentuate the other interior features such as the 

light terrazzo floor, stainless steel counter with beach pebbled front and red 

and white painted multi-level ceilings. A subtle yet effective series of digitally 

printed images of Harry Ramsden have been applied to a number of tiled 

panels within the take-away space, this inclusion really adds a sense of 

historical context to the space and is a gracious tribute by the Wetherby 

Whaler Group to Harry Ramsden, the founder of what is considered by many 

to be the nation’s spiritual home of fish and chips.


BUSINESS SUPPLIES 

British Gas 

British Gas is 

proud to be 

working closely 

with National Federation of Fish Friers. 

We're confident that we can help 

you reduce your business energy 

costs. As a NFFF member we have 

an exclusive deal to make the most of 

your energy. If you sign up with British 

NFFF Associate Members Business Directory 

Gas for your business Gas or Electricity the NFFF 

will give you FREE membership for one year. 

Tel: on 0800 980 8047 or email 

introducer@britishgas.co.uk 

(Quoting: National Federation of Fish Friers) 

BUSINESS TRANSFER AGENTS 

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At Intelligent Business Transfer we have a proactive 

approach to the sale and disposal of small 

to medium sized businesses across all sectors 

and a very good track record within the fish 

trade. We offer a total solution to all 

prospective purchasers including 

sourcing businesses as well as 

offering financial and legal services. 

Discount available to NFFF members 

Contact: Daniel Hallam 

Tel: 0800 612 7718 

CLEANING AND HYGIENE SERVICES 

Environmental Hygiene Services Ltd 

Total Solution Services include; 

Pest Control 

Fly Killer Maintenance 

Fire Protection Services 

PAT Testing 

Washroom Services 

Professional Kitchen Cleans 

Tel: 01937 841306 

Hygienic Plastics 

ltd t/a as Hi-Plas 

Hi-Plas is a direct 

supplier of 

Hygienic Plastics in Sheffield, 

distributing to the whole of the 

UK. We are industry leaders in 

setting standards in quality and 

performance. 

Due to the directors long involvement with 

the fish and chip industry they will offer 

12.5% discount for NFFF members. 

Contact: Peter Wallace 

Tel: 0114 2446357 

DUCT CLEANING/RANGE SERVICING 

Keep Environmental 

Services 

‘Previously known as 

W.R. Services, we offer specialized and 

professional cleaning and certification of duct 

and extraction systems, with many clients in the 

fish frying industry.’ 

Contact: Dave Penson 

Tel: 07740 061526 

38 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

KLS (UK) Ltd* 

Independent Frying 

Range Engineers, 

Servicing all makes 

of Ranges. Services include Annual Range 

Servicing, Insurance Certificates, Extraction 

Ducting Steam Cleaning, 

Repairs & Modifications. 

Covering East Anglia, East Midlands, 

Kent & London M25. 

Contact: Mike Kitchingman 

Tel: (01553) 772935 or mike@klsonline.co.uk 

NFFF Member discount available, call for 

more details 

FINANCIAL, LEGAL AND INSURANCE 

Cherry & Griffiths 

Cherry & Griffiths are 

a firm of claims 

consultants and 

insurance loss assessors with offices throughout 

the North. The directors have over 140 years of 

combined experience in insurance loss 

assessing. 

Contact: Robert Godlonton 

Tel: 08448 223 623 

Chip Shop finance 

‘Equipment leasing for new 

and established shops.’ 

Contact: Mark Johnson 

Tel: 0161 4296949 

Brian Thornhill 

Insurance 

We are a family 

run business, 

specialising in insurance for the fast food 

industry since the 1980’s. We insure a significant 

number of fish and chip establishments 

throughout Great Britain. 

Contact: Lucy Thornhill 

Tel: 01924 499182 

Ellis Bates Group* 

‘Trusted Insurance brokers and financial services 

company who have worked with the NFFF for a 

number of years’ 

Contact: Sarah Barker 

Tel: 01423 724530 

NFFF Member discount 

available, call for more details 

Morrish Solicitors LLP 

“We offer a full range of business 

services to cover all aspects of 

advice that you may require in 

the course of running your 

business such as: commercial 

leases and all associated landlord and 

tenant work, sale and purchase of 

commercial property, business 

sales, shareholder agreements, 

debt recovery and commercial and 

property litigation”. 

Contact: Mathew Haynes 

Tel: 0113 2450733 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

Email: mathew.haynes@morrishsolicitors.com 

Takeout Insurance 

Takeout insurance 

have many years’ 

experience of 

dealing with the 

insurance needs of the fast food industry and 

have developed a dedicated team of people 

who understand your insurance needs. 

Tel: 0844 855 4606 

FISH SUPPLIERS 

Alaskan Seafood 

Marketing Institute 

‘Suppliers of sustainably 

managed fish.’ 

Contact: Cherry Haigh 

Tel: 0208 0208 6070340 

Collins Seafoods 

Limited 

'Over 30 years in depth 

market knowledge of 

supplying Fish and Chip 

Shops across the North 

East, Yorkshire and Cumbria and a new depot in 

Leeds. We are able to offer guaranteed delivery and 

high quality sustainable Frozen at Sea Fish at 

competitive prices.' 

Contact: Craig English 

Tel: (01325) 315544 

craig@collinsseafoods.co.uk 

Fastnet Fish Ltd 

‘Suppliers of frozen at 

sea fish to the frying 

trade.’ 

Contact: Laurie Little 

Tel: 01472 243698 

F Smales & Son Ltd 

Supplier of frozen 

fish, seafood and 

catering products. 

The UK’s number 

one supplier of frozen at sea fillets to the fish 

frier, with the widest choice of frozen at sea 

brands in the market. 

Contact: Simon Smales 

Tel: 01482 324997 

T Quality 

‘Suppliers of 

fish and 

sundries to 

the fish and chip industry’ 

Contact: Derek Dews 

Tel: 07769 933002 

GENERAL FOOD SUPPLIERS 

AG Barr 

‘Soft drinks manufacturers 

supplying to the fish frying 

trade.’ 

Contact: Nick Evitt 

Tel: 01204 664200 

The Batter Company 

‘The Batter Company 

creates and manufactures 

Natural Batter Mixes for the 

fish and chip Industry; we 

can also create bespoke 

batter mixes for individual 

groups or chains.’ 

Contact: Stelios Theocharous 

Tel: 02476 350734 

Ben Shaws 

‘Providers of 

quality 

traditional 

beverages to the fish and chip Industry.’ 

Contact: Ally Whitehead Tel: 01509 680279 

Keejays 

‘The leading supplier to 

the fish frying trade in 

Chinese curry sauces 

for over 20 years.’ 

Contact: Michael Price 

Tel: 01473 827304 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

Kerry Foodservice 

‘Suppliers of Goldensheaf 

Batter Mixture, Henry 

Jones Batter Mixtures, 

Dinaclass Curry Sauces 

and Gravy.’ 

Contact: Alan Pearce 

Tel: 01454 201666 

Meadow Vale Foods 

Your Partners in Poultry. 

Suppliers of quality 

chicken products to the 

fish frying trade. 

Contact: Lianne Dodd Tel: 01978 666102 

Middleton Food 

Products 

‘Manufacturers of the 

Nations favourite 

Batters. Middleton’s 

manufacture Batters, Curry, Gravy and Chicken 

Breading’s and supply Nationwide through a 

network of Suppliers.’ www.middletonfoods.com 

Contact: Ryan Baker Tel: 01902 608122 

GENERAL TRADE 

Easy Liners Ltd 

Easy Liners Ltd are the 

UK’s only manufacturer 

and distributor of the 

unique and innovative 

easyliner, a product that as well as promising to 

save the busy Caterer time and money, also keeps 

food fresh! 

Contact: John Sherwood Tel: 01332 412273 

Elite Shopfitters 

Elite Shopfitters offer a UK-wide 

shop fitting service to the 

catering industry. 

Specialising in bespoke 

shop fitting, we offer 

restaurants and fast-food 

establishments with complete 

kitchen and dining area re-designs and 

installations. 

Contact: Dave Belsham 

Tel: 0781 405 3248 

FASFA 

Fasfa is the Frozen 

at Sea Fillets 

Association, 

representing trawler 

owners and distributors of FAS filleted fish from 

Norway, Iceland, Faroe Islands, Spain, Russia 

and the UK. Fasfa works to improve the 

understanding of frozen at sea fish with 

consumers and trade by promoting 

environmental, quality and healthy eating 

messages. 

Contact: John Rutherford 

jarutherford@btinternet.com 

Fish & Chips Test 

Nutritional testing 

service for the fish 

frying industry. 

15% DISCOUNT FOR CURRENT 

NFFF MEMBERS. PLEASE QUOTE 

MEMBERSHIP NUMBER AS 

REFERENCE. 

Contact: Stelios Theocharous 

Tel: 0845 3711 5522 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE

Marine Stewardship 

Council 

MSC works to recognise 

and reward sustainable 

fishing practices. Any 

fish bearing the MSC 

ecolabel can be traced 

back to an independently 

certified sustainable 

fishery. By getting MSC 

certified and offering your customers seafood 

certified sustainable fish with our distinctive 

blue ecolabel, you will be helping to transform 

the global seafood market to a sustainable 

basis. Find out more at 

www.mscorg/fishandchips 

Contact: Helen Tiwari 

Tel: 0207 246 8916 

The Sustainable 

Restaurant Association 

The Sustainable 

Restaurant Association 

are a not for profit 

organisation, helping 

restaurants and food 

businesses become more 

sustainable and diners 

make more sustainable choices when dining 

out. Contact: Mark Linehan 

Tel: 0207 479 4236 

FILTRATION 

ASAP 

We manufacture oil/fat filter machines for use 

in the fish frying and restaurant trade. Full 

service and repair support also available. 

Contact: Jonathan Walker 

Tel: 0115 9791116 

Premier 1 Filtration 

Premier 1 Filtration 

‘Top quality filters available.’ 

Contact: Jeff Stephenson 

Tel: 07836 370234 (North) 

Contact: Steve Hill 

Tel: 01452 521081 (South) 

Steve Hill Services 

‘Provider of fat filtration machines, filters 

and liners.’ 

Contact: Steve Hill 

Tel: 07860 232741 

OILS AND FATS 

ADM Trading (UK) Limited 

‘Frymax is the premium frying fat developed 

specifically for the fish and chip trade. 

Refined and packed by ADM, one of the 

world's largest 

refiners of oils 

and fats 

offering a wide 

range of products to meet 

your frying requirements.’ 

Contact: Cyril Solomons 

Tel: 01322 444836/07714 335464 

J.L. Owen Ltd 

We offer wholesale of oils, fats 

and sundries for the fish frying 

trade, specialising in Kingfisher oils 

and fats, Newo batter mix and Frilite batter mix. 

Contact: Jonathan Owen 

Tel: 0161 2360507 

Nortech Foods Ltd 

‘Offering a broad 

product portfolio of 

vegetable and animal 

oils and fats’ Contact: 

New business team 

Tel: 01302 390880 

PRINTING, 

NFFF Associate Members Business Directory 

PACKAGING AND CLOTHING 

Tebays 

A highly respected 

print, design and web 

company, helping 

organisations to 

communicate their message by delivering, 

creative, marketing solutions. 

Contact: Jane Appleby, 

Tel: 01943 870054 

PIES, SAUSAGES AND BURGERS 

James T Blakeman 

Co Ltd 

‘Manufacturers of 

sausage and meat 

products.’ 

Contact: Cherry Ward 

Tel: 01782 569610 

McWhinneys 

‘Supplying 

traditional Irish 

pork sausage to 

quality fish and 

chip shops.’ 

Contact: Ivan Bond 

Tel: +44 (0)7894 343536 

Peter’s Food 

Service 

Peter’s is one of 

the UK’s best 

known and best loved bakers of pies, 

sausage rolls and pasties. With 10 

distribution depots throughout the UK, 

Peter’s has more than 50 years’ experience 

in supplying fast food outlets and fish bars 

throughout the country. 

Contact: Neil Court-Johnston 

Tel: 07786805398 

Pukka Pies 

Ltd 

‘Brand 

leaders, 

supplying 

pies and pasties to the fish frying trade.’ 

Contact: Peter Mayes 

Tel: 0116 2609755 

Vion Foods UK 

‘Suppliers of frozen food, sausages and 

burgers to the catering trade’ 

Contact: Graham Thompson 

Tel: 01931 716561 

Walter Hollands 

& Sons 

‘Pie manufacturer, 

supplying fish and 

chip shops across the North West’ 

Contact: Leanne Holcroft 

Tel: 01706 213591 

RANGES AND CATERING EQUIPMENT 

Cymtec 

Cymtec Limited, 

based in the UK, 

specialise in the 

bespoke design of 

electronic products. 

Our latest venture has been the design and 

manufacture of a wireless temperature 

monitoring device for fridges and freezers, 

designed to aid in inspections, release staff 

time, warn you of potential stock losses and 

result in cost savings due to energy 

conservation. 10% discount for NFFF 

members ordering 10 or more sensors 

Contact: Samantha Yandle 

Tel: 01443 866266 

Email: sales@cymtec.co.uk 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

Frying 

Solutions Ltd 

‘Designing, 

Supplying and 

Installing 

Florigo frying 

ranges Nationwide.’ 

Contact: Robert Furey Tel: 01527 592000 

Hewigo UK Ltd 

‘Manufacturers of both continental style 

round pan and British deep pan fryers. 

Nationwide coverage.’ 

Contact: Phillip Purkiss Tel: 0121 5449120 

Hopkins 

Catering Ltd 

Established in 

1957 and supplying customers throughout 

the UK and worldwide, we manufacture, 

service and maintain not only fish frying 

ranges but chippers, peelers, batter mixers 

and refrigeration too. We also have an online 

store for all our spare parts and ancillary 

equipment available to order 24 hours a day. 

Contact: Victoria Hopkins 

Tel: 0113 257 7934 

KFE 

‘Supplier of fish and 

chip frying ranges, 

supplying Kiremko 

ranges nationwide.’ 

Contact: Paul Williams Tel: 01778 380448 

KLS UK Ltd 

‘Suppliers of fish 

frying ranges, 

installation service, 

shopfitting design 

and refurbishment. 

Covering East 

Anglia, East 

Midlands and London/M25.’ 

Contact: Mike Kitchingman 

Tel: 01553 772935 

Mallinson’s of Oldham Ltd 

For over 85 years the name Mallinson has 

been seen on frying ranges in thousands of 

establishments throughout the UK and many 

parts of Europe. Mallinson’s can provide 

every aspect from the design and 

manufacture of your frying range to the 

installation by our own fully skilled 

engineers. Contact: Dave Horsfall or 

Terry Cowell Tel: 01706 299000 

Martyn Edwards/ 

Frank Ford 

At Martyn 

Edwards/Frank 

Ford we are proud 

to make the very finest fish and chip frying 

equipment 

Contact: Stan Price 

Tel: 01642 489868 

Preston & Thomas 

‘With almost 100 years 

dedicated to the fish & 

chip trade, Preston & 

Thomas offer a FREE 

range planning, design 

and quotation service for every fish and chip 

and fast food application.’ 

Contact: Simon Preston 

Tel: 02920 793331 

Issue 6 Issue September 4 June 2011 2012 

Testo Ltd 

‘Manufacturers of test 

and measurement 

instrumentation for the 

food sector.’ 

Contact: Alison Eade 

Tel: 01420 544433 

Testo is pleased to offer 

NFFF members an exclusive 

20% discount. 

WHOLESALERS 

Drywite 

‘Providers of numerous 

products to the catering 

industry and specialists 

in products for fish 

frying.‘ 

Contact: Nicky Lewis 

Tel: 01384 569556 

Caterway 

‘75 years history of 

supplying chip 

shops with a full 

range of products’ 

Contact: David 

Parnell 

Tel: 01623 515812 

Friars Pride Ltd 

‘Dedicated 

wholesalers to fish 

and chip shops 

offering all products 

for a one stop supply. 

Supplying the Midlands, South Yorkshire, 

Lincolnshire, the East of England and the South 

East of England.’ 

Contact: Rebecca Lord 

Tel: 01733 316400 

Henry Colbeck Ltd 

‘Suppliers to fish and chip 

shops, having distribution 

bases in Gateshead and 

Scotland covering North 

East of England, Cumbria 

and Scotland.’ 

Contact: Duncan McLean 

Tel: 0191 4828406 

V A Whitley & Co 

Ltd 

‘Supplying the finest 

products to fish and 

chip shops 

throughout the North West since 1899’. 

Contact: Tony Rogers 

Tel: 01706 364211 

*NFFF MEMBER 

DISCOUNT AVAILABLE! 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

39


Commodity 

Watch 

All information correct at the time of going to print: 20/08/2012 

Average Prices: 

We spoke with fish friers around the country to generate a current average price being paid for commodities (last issue price in brackets). Please Note, average prices may not be 

repsresentative of commodity supplies to the South West and Northern Ireland where extra transport costs may increase prices. 

Potatoes 

Price per 25 kg sack 

Varieties include Maris Piper, 

Accord, Markies 

Feedback: Potato prices have risen sharply due to bad weather and expected to keep rising, although steadier in the North. 

Potato Report: 

(All prices free market ex farm £ per tonne, 40 bags (25kg) to a tonne) 

Maris Piper 

Most moved on contract supplemented with free-buy supplies which included grade 1 

samples at £270-£280/t set skin, and £240/t for loose skinned stocks. A few semi-set 

skinned general pack samples were £200/t. 

Chipping 

In the East: Cabaret, M Piper and Sagitta availability increased with prices in a wide range 

of £210-£270/t, but mainly £220-£240/t. First early varieties were £180-£200/t, The 

GB weekly average price fell by £6.93/t to £180.69/t and the free-market average 

FAS Fish Report: 

40 

£6.60 

(£4.96) 

Palm Oil 

Price per 10kg box 

£14.00 

(£14.00) 

Dripping 

Price per 20kg box 

£21.08 

(£21.11) 

FAS Cod 

16-32oz fillets 

Price per Ib 

Skinless/bone in 

£2.21 

(£2.21) 

FAS Haddock 

8-16oz fillets 

Price per Ib 

Skin/boneless 

£2.25 

(£2.49) 

Ready Chipped 

Price per 20 kg bag 

£4.50 

(£4.50) 

decreased by £7.18/t to £222.05/t. Contracts made up a higher proportion of the 

overall sample. 

In the West: Supplies of M Piper were light for a firm demand which influenced price 

increases as the week progressed to a range of £230-£240/t. Limited Fambo and a few 

Accord were unchanged at £190/t. 

In the South: Accord, M Bard, Premiere and Cabaret were mainly £180-£220/t. 

In Scotland: Lifting of Ayrshire Cabaret commenced at £240/t. 

If football is a game of two halves, then the Olympic Games have been a coin with two heads. On the upside, what an absolutely fantastic fortnight it has been, and 

how nice it is to be proud of all things British. On the downside however, this has not been a good period at all for fish and chips. 

Individual fish and chip shops will have their own stories to tell, but the supply trade seems to agree that their collective fish sales may be down by as much as 25%, 

and the Olympics are getting the blame for this. Tourism around the UK other than specifically for the Olympics seems poor, and of course the weather for most 

of this summer has been nothing less than ghastly. Dear old Bonkers-Boris frightened everyone off the roads and 1.5m of the 5m people who usually commute 

into London, particularly our devoted civil servants, took advantage of government encouragement to work from home. As a result, every fast-food outlet in the 

capital suffered drastic reductions in foot-fall. Could, or should, this have been avoided outside of London is an intriguing question for fish and chip shop owners? 

Many other non-branded takeaways offer a delivery service, but very few in our trade could handle such a request from customers who didn’t want to leave their 

TVs while BBC’s excellent live coverage was running. 

The big retailers have been pushing “lesser known species” for some years now, promoting coley, hake, megrim and pout over the traditional cod and haddock 

and suggesting that they’re even more cost-effective (never cheap, of course). Fish & chip shops rely on those two classics and now should know they don’t need 

to worry about long term, sustainable supplies, as cod quota for 2013 from the Barents Sea is going to be higher than ever. There’s sure to be some great prices 

to be had when – and perhaps before – those landings start coming ashore next January. With Great Britain’s economy still struggling to climb out of recession, 

the opportunity for expanding our market for high value, high quality fish and chips is sure to be there. 2013 should be your bumper year, so start planning now. 

Fasfa and the NFFF are here to help in every way we can; just ask! 

John Rutherford 

Executive Director – Fasfa, August, 2012 

Thanks go to John Rutherford of FASFA, NFFF Executive Council and The British Potato Council for all their help and contributions to this feature. 

If you have any questions or would like to submit market reports about your commodity please email t.pick@federationoffishfriers.co.uk 

We welcome any contributions to this feature.

July/August 

NFFF activity round-up 

Executive Council enquiries 

Throughout June and July the NFFF have taken calls from members and offered advice and assistance on the following issues:- 

Needs a company to reline rumbler 

Advice and a chat on replacing a range and the different 

manufacturers out there 

Help finding a local pre-cut chip supplier 

Help with several media enquiries on the bad weather affecting 

potato supplies 

NFFF Activities 

Help finding staff in the greater London area for new fish and 

chip restaurant 

Advice on stock in shop a member is buying 

Advice on sales and cash flow 

Advice on taking out a loan for a 2nd shop 

Date Event/Engagement NFFF representation 

1st August 2012 

Drywite/NFFF Young Fish Frier of the Year 1st round judging at Drywite with Briar Wilkinson, Kelvin Lee and 

Richard Wardell of Seafish. 

MD 

1st August 2012 Launch of Lighthouse Business Protection service, end of contract with Peninsula Business Services. DD 

2nd to 3rd August 2012 Telephone interviews arranged for Drywite/NFFF Young Fish Frier of the Year competition AC 

6th – 14th August 2012 Telephone interviews carried out for Drywite/NFFF Young Fish Frier of the Year competition AC 

6th August 2012 Meeting of steering committee for the National Fish & chip Awards at Warwick GH 

6th August 2012 First round judging for National Fish & Chip Awards in Warwick. Selection of Top 5 shops for each region. GH, DD 

6th August 2012 Seafish Consumer Panel meeting, Manchester airport MD 

7th August 2012 Planning meeting at NFFF with Komodo, smart phone app developers AC, DD 

13th August 2012 

Meeting at NFFF head office re development of Fish and Shellfish Level 3 qualifications and apprenticeships 

with Lee Cooper of Seafish 

MD, TPT, DD 

16th August 2012 Meeting with Potato Council re Chip Week 2013 at NFFF head office DD, MD 

16th August 2012 

Judging of telephone interviews for the Drywite/NFFF Young Fish Frier of the Year competition at Leeds head 

office with Richard Wardell 

MD 

21st August 2012 Strategy meeting at NFFF head office GH, MD, AC, DD 

22nd August 2012 Marketing meeting with Duncan McLean of Henry Colbeck’s in Gateshead SA 

30th August 2012 World Seafood Congress meeting at Seafish offices, Grimsby MD 

New and returning NFFF members July/August 

Business name Member name Town 

The Good Catch, Freshfield Alison Mattravers Liverpool 

Southsixteen Justin Davies Barnstaple 

Parkes Traditional Fish And Chips Alan Parkes Halesowen 

Wales Fish Shop Robert Wale Nuneaton 

Sp3 Ltd T/A The Blue Sea S P Pitsillides Wirral 

Henry's Trevor Smith Spalding 

Greatstone Fish Bar And Restaurant Harbag Atwal New Romney 

Catley's Fish And Chips Amanda Catley Dulverton 

Eptons Of Skegness Andrew Epton Skegness 

The Happy Haddock Nicky Moss Brighouse 

Zach's Plaice Zacharias Yiacoumis Newport 

Olley's Fish Experience Harry Niazi London 

Cliff Road Mr Dooly Tramore 

Papa's Fish And Chips Sotiris Papacaoullas Worksop 

Gethin Thomas Llandysul 

Top Chippy Jackie Roberts Sir Conwy 

Gigs Fish And Grill Aristos Papasavva London 

Maureen's Fish & Chip Shop Maureen Mary Askew Burnley 

Low's Traditional Fish & Chips David Low Westhill 

Mr Chips Howard Gallimore Wigan 

Business name Member name Town 

The George Street Fish & Chip Shop John Stewart 

The Mermaid Traditional Fish & Chips Scott Evans Fakenham 

Kinglassie Chip Shop Carol Keicher Lochgelly 

Aldek Old Bank Lane Sheila Jones Blackburn 

Cunningham's Micheal Cunningham Tramore 

Hilltop Village Fisheries Colin Shearer Huddersfield 

Sam's Plaice Ali Jalali London 

Knights Fish Restaurant Kevin Mitchell Glastonbury 

Howe And Co Kirsty Howe Milton Keynes 

Fish & Andrew Critchett Leeds 

Westbury Fish Bar V Nicolaides Bristol 

Fishminster Peter Adams Bristol 

The Creel Lee Jones Abersoch 

Poppies Patrick Newland London 


Key 

GH Gregg Howard, President 

MD Mark Drummond, Vice President 

AC Andrew Crook, Treasurer 

JP John Penaluna, Executive Councillor 

SA Stuart Atkinson, Executive Councillor 

RO Richard Ord, Executive Councillor 

JW John Wild, Executive Councillor 

AHA Alan Hanna, Executive Councillor 

JM John Mcneil, Executive Councillor 

JK Jasin Kaplan, Executive Councillor 

DD Denise Dodd, General Secretary 

PD Paul Douris, Quality Awards Co-Ordinator 

KC Karen Clark, Training Co-Ordinator 

TP Thomas Pick, Media Co-Ordinator 

TPT Tracy Poskitt, Special projects advisor 

41


42 

NFFF Training Courses for Fish Friers 

Designed to cover the needs of potential, new and established fish friers. 

We do not recommend any other training school 

NFFF Training 

courses for 

Fish Friers 

Designed to meet the needs 

of fish friers of all abilities, 

we offer a range of solutions 

for you and your staff: 

The 3 day course, the NFFF ‘Complete Guide to Fish and Chip Shop Management’, developed in 

conjunction with Seafish is ideal for new entrants to the fish and chip industry combining theory with 

practical skills over three days:- 

Training courses developed in conjunction with and approved by Seafish 

Fully equipped training facilities including traditional and high efficiency ranges 

A selection of frying mediums and products 

Learn the HOWs and WHYs from leading industry experts 

Learn how to maximise your profits from the experts 

Impartial advice on equipment and products from throughout the industry 

Practical preparation and frying sessions 

Award winning guest friers show you how they do it to win! 

See professional demonstrations on equipment use and maintenance 

Get Qualified and have the Level 2 Food Safety qualification included in your three day course. 

This is a must – the Level 2 Health & Safety qualification can also be included. 

This comprehensive course provides an overview of the industry, teaches the theory and practical skills 

required to run a successful fish and chip shop business. The syllabus includes product sourcing and options, 

food preparation, frying techniques, quality and portion control, oil management, food hygiene, health and 

safety requirements, managing accounts, dealing with VAT, customer service. 

Our one day course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to 

your needs. The syllabus is purely practical covering: 

Chip, fish and batter choice and preparation 

Types of oils and fats 

Hands on cooking including correct frying temperatures, range management and portion control. 

The one day course is run on an ad-hoc basis and can be booked to your requirements. 

Three Day Training Course dates 2012/13: 

October 1, 2 & 3 

November 5, 6 & 7 

December 3, 4, & 5 

This page is sponsored by T. Quality. 

Contact Sales on 07769 933002 

January – 7, 8 & 9 

February – 4, 5 & 6 

March – 4, 5 & 6 

Places are limited so book early to avoid disappointment 

Thinking of buying a Fish and Chip business? 

STOP! THINK! 

This will probably be the largest financial 

investment of your life. This is your 

opportunity to learn about the business before 

investing your money. Expert training, help and 

impartial advice is available. 

What our students have to say! 

All the tutors were unbelievably 

knowledgeable, helpful and passionate. 

The time and effort given by all the tutors 

was fantastic. 

Thank you. This course is ACE! 

For further details of these courses or to discuss 

your specific training requirements, contact 

Karen Clark on 0113 230 7044 or email at 

k.clark@federationofifshfriers.co.uk


42 

NFFF Training Courses for Fish Friers 

Designed to cover the needs of potential, new and established fish friers. 

We do not recommend any other training school 

NFFF Training 

courses for 

Fish Friers 

Designed to meet the needs 

of fish friers of all abilities, 

we offer a range of solutions 

for you and your staff: 

The 3 day course, the NFFF ‘Complete Guide to Fish and Chip Shop Management’, developed in 

conjunction with Seafish is ideal for new entrants to the fish and chip industry combining theory with 

practical skills over three days:- 

Training courses developed in conjunction with and approved by Seafish 

Fully equipped training facilities including traditional and high efficiency ranges 

A selection of frying mediums and products 

Learn the HOWs and WHYs from leading industry experts 

Learn how to maximise your profits from the experts 

Impartial advice on equipment and products from throughout the industry 

Practical preparation and frying sessions 

Award winning guest friers show you how they do it to win! 

See professional demonstrations on equipment use and maintenance 

Get Qualified and have the Level 2 Food Safety qualification included in your three day course. 

This is a must – the Level 2 Health & Safety qualification can also be included. 

This comprehensive course provides an overview of the industry, teaches the theory and practical skills 

required to run a successful fish and chip shop business. The syllabus includes product sourcing and options, 

food preparation, frying techniques, quality and portion control, oil management, food hygiene, health and 

safety requirements, managing accounts, dealing with VAT, customer service. 

Our one day course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to 

your needs. The syllabus is purely practical covering: 

Chip, fish and batter choice and preparation 

Types of oils and fats 

Hands on cooking including correct frying temperatures, range management and portion control. 

The one day course is run on an ad-hoc basis and can be booked to your requirements. 

Three Day Training Course dates 2012/13: 

October 1, 2 & 3 

November 5, 6 & 7 

December 3, 4, & 5 

This page is sponsored by T. Quality. 

Contact Sales on 07769 933002 

January – 7, 8 & 9 

February – 4, 5 & 6 

March – 4, 5 & 6 

Places are limited so book early to avoid disappointment 

Thinking of buying a Fish and Chip business? 

STOP! THINK! 

This will probably be the largest financial 

investment of your life. This is your 

opportunity to learn about the business before 

investing your money. Expert training, help and 

impartial advice is available. 

What our students have to say! 

All the tutors were unbelievably 

knowledgeable, helpful and passionate. 

The time and effort given by all the tutors 

was fantastic. 

Thank you. This course is ACE! 

For further details of these courses or to discuss 

your specific training requirements, contact 

Karen Clark on 0113 230 7044 or email at 

k.clark@federationofifshfriers.co.uk

Switch to Cardnet... 

and see how much you could save. 

The National Federation of Fish Fryers has negotiated 

competitive terms for all its members for the 

processing of credit and debit card payments with 

Lloyds TSB Cardnet.* 

Switching is easy and doesn’t involve changing your 

bank account. So why not call us today and see 

how much you could save? 

Card type Merchant 

Service Charge 

Visa credit 1 1.59% 

MasterCard ® credit 2 1.59% 

Visa debit 17p 

MasterCard ® debit 17p 

UK Maestro ® 15p 

Visa commercial cards 

(Corporate purchasing and Business cards) 1.95% 

MasterCard ® commercial cards 

(Corporate purchasing and Business cards) 1.95% 

1Processing rate for Visa charge cards will be 0.25% more than the rate for Visa 

credit cards. 

2 ® Processing rate for MasterCard premium cards will be 0.63% more than the rate 

for MasterCard ® credit cards. 

Terminals 

Our leasing partners can offer a range of suitable terminals ‡ 

to meet your business needs. 

*All applications will be subject to their own credit and risk assessment and we may ask for 

supporting documentation. 

†Online access to your Cardnet account will be £15 per month per user from the end of 

the free 3 month period. 

‡Your terminal hire contract will be with your leasing company and subject to separate 

terms and conditions. 

All major credit and debit cards accepted. 

Benefits 

● No joining fee 

● No minimum monthly charge 

● No authorisation fee 

● Free consultation 

● Online access to your Cardnet 

account, free for 3 months † 

Call 0800 056 8669 

Quoting reference: NFFF1/10 

Lines are open 9am to 5pm Monday to Friday. 

lloydstsbcardnet.com 

Or Text FISH and Your Name to 

61119 and we will call you back. 

Lloyds TSB Cardnet working together with: 

Information correct as at 1 September 2010. Your standard mobile network charge will apply to any text message sent. Calls may be monitored or recorded in case we need to check we have carried out your instructions 

correctly and to help improve our quality of service. MasterCard ® is a registered trademark of MasterCard International Incorporated. Maestro ® is a registered trademark of MasterCard International Incorporated. Cardnet is 

a registered trademark of Lloyds TSB Bank plc. Lloyds TSB Bank plc Registered office: 25 Gresham Street, London EC2V 7HN. Registered in England and Wales no. 2065. Lloyds TSB Scotland plc Registered office: Henry Duncan 

House, 120 George Street, Edinburgh EH2 4LH. Registered in Scotland no. 95237. Authorised and regulated by the Financial Services Authority. Lloyds TSB Bank plc and Lloyds TSB Scotland plc are covered by the Financial 

Services Compensation Scheme and the Financial Ombudsman Service. (Please note that due to the schemes’ eligibility criteria not all Lloyds TSB Commercial customers will be covered by these schemes.)

Intelligent 

Business Transfer 

Offices in: 

Leeds | Harrogate | London | Bristol | Nottingham 

Manchester | Newcastle | Liverpool | Lincoln 

EXLEY’S FISH & CHIPS 


Well Established 

Detached trading unit 

Affluent area 

WT £1000+ 

REF 0662 

£29,950 + SAV | Leasehold 

20% 

FISH & CHIP RESTAURANT 

Cheshire 

Large unique premises WT £6000+ 

Very well known REF 0449 

Takeaway & restaurant 

£229,950 + SAV | Leasehold 

Head Office: 6 Lisbon Square, Leeds, West Yorkshire, LS1 4LY 

Email: info@intelligentbusinesstransfer.co.uk 

Telephone: 

0800 612 7718 

FISH & CHIP TAKEAWAY 

Somerset 

Busy main road Short hours 

Well established WT £1250+ 

Ideal for owner operator REF 0358 

£49,950 | Leasehold 

OLIVERS 2 FISH & CHIPS 


Densely populated area Well fitted 

Large sales floor WT £4800+ 

Huge scope for growth REF IBTNY004 


Intelligent Business Transfer 

are recommended by , your number one wholesaler 

Thousands of vetted buyers nationally 

UK’s only business broker member of the 

National Federation of Fish Fryers (NFFF) 

AMPLEFORTH FISHERIES 


In partnership with 

£1,200 PW 


SOLD 

National press and online exposure 

Proven history within your sector 

REDUCTION ON ALL FEES FOR 

OUR T.QUALITY REFERRED CLIENTS 

THE PLAICE FISH & CHIPS 

Tyne & Wear 

£3,500PW 


SOLD 

SEA HORSE FISH & CHIPS 

East Riding of Yorkshire 

£3,000PW 


SOLD 

CASTLE FISH BAR 

Derbyshire 


For a full list of businesses available or assistance with finance visit 

www.intelligentbusinesstransfer.co.uk 

Intelligent 

Business Transfer 

£4,400 PW 

SOLD 

The smart way to sell your business

Fish & Chip Shop Torbay 

Freehold £445,000 Ref: CF30660N 

Eye-catching trading position close beach 

Corner sited property, desirable area 

Takeaway area, new range, seating inside & out 

3 bedrooms (1 en-suite) maisonette, sea views 

Sales £133,305 ex Vat, 5 day week, easy hours 

Devon 01404 813762 

Fish/Chip & Chinese T/away Wiltshire 

Freehold £289,000 Ref: CF26575X 

Leasehold option £65,000 

Takings £3,000 per week 

£60,000 per annum return to owners 

Customer parking, Same owners since 1993 

Spacious 3 bedroom accommodation 

Bristol 0117 960 6563 

Fish & Chip Takeaway Poole 

Freehold £84,950 Ref: CF30353R 

Eye catching premises, part of shopping parade 

Fronts main road, surrounded by housing 

Spacious well equipped & maintained premises 

Sales 2011 £108,638 Gross Profit £83,141 

Try before you buy and vendor loan available 

Dorset 01404 813762 

Fish & Chip Takeaway Liskeard 

Freehold £400,000 Ref: CF30386M 

Residential area opp. large secondary school 

3bed s/c accommodation with private yard 

Potential sales of over £150,000 

Scope to increase turnover with longer hours 

Not dependent on tourist trade 

Cornwall 07817 885832 

Fish & Chip Takeaway Boston 

Freehold £349,000 Ref: CF26391G 

Leasehold option £125,000 

Well established & presented 

Unopposed in residential area 

Stated takings £3,500per week, parking outside 

4 bedroom accommodation 

Notts 01858 469469 

Lic Fish & Chip T/away, Rest Flyde Coast 

Leasehold £159,950 Ref: CF30243NW 

Turnover in excess £5000 per week 

Superbly appointed kitchen & restaurant 

Short hours, less than 30 per week 

Three bedroom flat over shop (not used) 

Upmarket area, excellent location 

North West 01704 211900 

F ff8 

Leasehold £475,000 Ref: CF30093J 

Retirement sale after 35yrs, successful business 

40 cover restaurant and takeaway 

Prime position, major S Wales shopping centre 

Professionally equipped and presented 

Annual sales to Jan 2012 over £470,000 pa 

S & W Wales 01633 868609 

Chinese Takeaway East Northants 

Leasehold £25,000 Ref: C30283SM 

Taking £500 per week, short hours 

Scope for Indian, Fish & Chips, Pizzas 

One bedroom accommodation 

Rent £7,500 per annum 

Freehold available £160,000 

Warwicks/Northants 01564 771770 

Fish & Chip Shop Suffolk 

Freehold £290,000 Ref: CF30118E 

Available also on lease @ £85,000 

Separate two bedroom accommodation 

Established residential location 

T/over c. £3,000 per week staff run 

Scope for owner operator 

Anglia 01767 654185 

Fish & Chip Shop/T/away Tyne & Wear 

Leasehold £199,000 Ref: CF30409NE 

Superb business in tremendous location 

Immaculately presented, high quality interior 

T/o £7,000 per week, student/university area 

Self contained 2 bed flat recently refurbished 

New lease, freehold option available £599,000 

North East 01670 783220 

Fish & Chip T/away,Rest Crew, Cheshire 

Leasehold £249,000 Ref: CF30603V 

Popular with shoppers 

120 cover waitress service, air conditioned 

Trading to a very high standard 

Taking circa £6,844pw with 70% Gross Profit 

Part of a very successful group 

Staffs/Derbys 01782 711022 

Fish & Chip Shop Tamworth, Staffs 

Leasehold £160,000 Ref: CF30529K 

Superb long established business 

Taking £4,000 per week 

High profits 

In a good residential area 

Includes flat with 3 bedrooms 

West Midlands 01543 417999 

Freehold Fish & Chips Essex Marina 

Freehold £349,995 Ref: CF30134B 

Prime position in busy marina 

Well presented with 30 covers for eating in 

Massive seasonal uplifts in trade 

Same hands 48 years, genuine sale 

Valuable freehold & highly profitable 

Essex 01279 466323 

Fish & Chip Shop Great Barr, Birm 

Leasehold £165,000 Ref: CF26782K 

Very well presented business 

High takings £4,500 per week 

Manager operated 

Good residential area 

3/4 bedroom accommodation 

West Midlands 01543 417999 

Fish & Chip Restaurant Flyde Coast 

Leasehold £139,950 Ref: CF30245NW 

Attractive coastal restaurant/takeaway 

Turnover iro £3500p.wk, healthy Gross Profit 

Spacious 3 bedroom accommodation & garden 

No late openings, huge scope 

Well established, superb location 

North West 01704 211900 

Fish & Chip & Shop Suffolk 

Freehold £215,000 Ref: CF30123E 

Totally refurbished 

Self contained two bedroom flat 

Busy residential location 

All year round trade 

Under vat but massive scope 

Anglia 01767 654185


Members of the Institution of Commercial Business Agents 

National Association of Estate Agents & Federation of Small Businesses 

ESTABLISHED 1959 

Buying or Selling a Fish & Chip Business 

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

TELEPHONE ROSENS FOR YOUR 

FREE VALUATION 

PRIVATE & CONFIDENTIAL DEALINGS AT ALL TIMES 

NFFF MEMBER 

SPECIAL OFFER 

15% DISCOUNT OFF FISH AND 

CHIP TESTING FOR CURRENT 

NFFF MEMBERS. PLEASE 

QUOTE MEMBERSHIP 

NUMBER AS REFERENCE. 

Please contact Stelios Theocharous to 

book your test now: 084537115522 - 

stelios@fishandchipstest.co.uk 

www.fishandchipstest.co.uk 

Specialising in the Sale & Valuation of Fried Fish Businesses 

for over 52 years. 

CONTACT ROSENS FOR YOUR FREE LISTING OF SHOPS 

FOR SALE THROUGHOUT THE UNITED KINGDOM 

A GREAT SELECTION OF FREEHOLDS & LEASEHOLDS 

( Thinking of Selling your Fish & Chip Business 

SOUTH ENGLAND 020-8539-6426 

NORTH ENGLAND 0113-234-2234 

NO UPFRONT FEES 

NO ADVERTISING COSTS 

Rosens personally inspect all businesses 

NO SALE 

NO CHARGE 

www.e-rosens.co.uk 

THE fish friers Agent 

47


Members of the Institution of Commercial Business Agents 

National Association of Estate Agents & Federation of Small Businesses 

ESTABLISHED 1959 

Buying or Selling a Fish & Chip Business 

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

TELEPHONE ROSENS FOR YOUR 

FREE VALUATION 

PRIVATE & CONFIDENTIAL DEALINGS AT ALL TIMES 

NFFF MEMBER 

SPECIAL OFFER 

15% DISCOUNT OFF FISH AND 

CHIP TESTING FOR CURRENT 

NFFF MEMBERS. PLEASE 

QUOTE MEMBERSHIP 

NUMBER AS REFERENCE. 

Please contact Stelios Theocharous to 

book your test now: 084537115522 - 

stelios@fishandchipstest.co.uk 

www.fishandchipstest.co.uk 

Specialising in the Sale & Valuation of Fried Fish Businesses 

for over 52 years. 

CONTACT ROSENS FOR YOUR FREE LISTING OF SHOPS 

FOR SALE THROUGHOUT THE UNITED KINGDOM 

A GREAT SELECTION OF FREEHOLDS & LEASEHOLDS 

( Thinking of Selling your Fish & Chip Business 

SOUTH ENGLAND 020-8539-6426 

NORTH ENGLAND 0113-234-2234 

NO UPFRONT FEES 

NO ADVERTISING COSTS 

Rosens personally inspect all businesses 

NO SALE 

NO CHARGE 

www.e-rosens.co.uk 

THE fish friers Agent 

47

HELP SHAPE THE 

FUTURE OF THIS 

GREAT BRITISH 

INDUSTRY... 

Youngfriers.com is the website designed to support the Young 

Fish Friers group. Register for free to become part of the next 

generation pushing Fish and Chips forward. 

Open for anyone to join aged 

between 16 and 30 

Meet other people that work in 

fish and chips 

Learn more about the industry and 

its suppliers 

Develop you skills and share 

your knowledge 

Run by young friers for 

Young Friers 

WWW.YOUNGFRIERS.COM 

Associate members of The National 

Federation of Fish Friers. 

Save hundreds of pounds in range 

service and duct cleaning charges! 


Our unique fish friers insurance policy requires range 

service and ducting cleaning only once a year not six 

monthly like most insurers. 

Simple, fast and competitive online quotations in 

minutes with immediate cover available! 

Available through the official NFFF website at 

www.federationoffishfriers.co.uk 

or contact us direct on 

01924 499182 (please mention 

the NFFF when ringing) 

Brian Thornhill & Son 

704 Huddersfield Road, Ravensthorpe, 

Dewsbury, West Yorkshire. WF13 3HU 

Authorised and regulated by The Financial Services Authority 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

49


50 

Traders Board 

Mobile Cooking Oil 

or Fat Filtration 

New Merlin units to suit most fryers 

Most makes of second hand machines available 

Merlin - Opal - Bitterling 

Filter bags and Liners to suit 

• Chippers • Peelers • Batter Mixers • 

• The Kuroma Table Top Pressure Fryer • 

Contact 

Steve Hill Services 

T 01452 521081 M 07860 232741 

Email: steve@fryingfilters.com 

www.fryingfilters.org 

Peelers & Chippers 

New & Reconditioned 

PLEASE NOTE: The Fish Friers Review is the members’ journal of 

the National Federation of Fish Friers. The advertising pages of the 

Review are offered to the trade as a means of introducing goods 

and services at an economic cost to fish friers throughout the 

country. 

The publishers will take due care to ensure accuracy of all 

advertisements, but it is the sole responsibility of advertisers to 

Keep Environmental Services specialize in 

Ductwork & Frying Range cleaning. 

We provide full document support pack with before and 

after pictures and Insurance Certification. 

Main Support area is Lincolnshire, Yorkshire and the 

M62 Corridor, but we have carried out work in 2012 

as far away as Jersey! 

NFFF – Discount available. 

Contact Dave Penson 01472 602012 

or 07740 061526 

EXPERIENCED 

FRIER WANTED 

We are looking for a confident and experienced frier 

for an immediate start at an exciting new fish and chip 

restaurant opening in Central London, Covent Garden. 

This will be an exciting role at a very busy restaurant 

and we require someone who can hit the ground 

running and will also be capable of staff training as 

well as delivery. 

Full time or part time considered. 

Excellent hourly rate paid. 

Contact Nada on 07522 170652 for more details. 

FOR SALE 

4 pan, Henry Nuttall island range with 2 

counters, only 18 months old and hardly 

used (condition as new), only £19,950. 

Available from October. All other chip 

shop equipment (in same condition) will 

also be for sale. 

For more information call Alex on: 

07813 038956 

ensure that the description of goods and services offered comes 

within the provisions of the Trade Descriptions Acts 1968 and 1972. 

It is also the responsibility of advertisers to comply with the Business 

Advertisements (Disclosure) Order 1977. 

The publication of an advertisement is not a recommendation or an 

endorsement of particular goods or services by either the Fish Friers 

Review Ltd. or the National Federation of Fish Friers Ltd., either 

WANTED 

Private Multiple Operator requires 

high volume takeaways, 

minimum 9,000 per week or 

takeaway & restaurant minimum 

15,000 per week’s sales. 

All information treated in the 

strictest of confidence. Please email 

Paul Anderton brief details at 

psa@bbpsolicitors.co.uk 

WANTED: Fish & 

Chip Shop To Rent 

or Manage 

Enthusiastic, motivated, ambitious and 

experienced fryer/business manager with 

extensive marketing experience and 

proven track record looking for 

opportunity to rent or manage with share 

options an existing fish and chip 

takeaway/ restaurant with growth 

potential. 

Prefer Yorkshire/ Lancashire/Manchester 

but happy to consider other locations. 

Email fishandchipopportunity@yahoo.co.uk or 

call 07799 063 841 in strictest confidence. 

We buy your 

Surplus Equipment 

explicitly or implicitly. 

Readers of the Review, before entering into any engagements or 

contracts as a result of an advertisement, are advised to consult their 

solicitors, accountants, bank managers or other professional 

advisers where necessary. No offer of employment either on a 

salaried or fee basis should be made to any advertiser without first 

asking for and taking up references.

Federation Noticeboard 

Contact your local 

representative 

PRESIDENT: 

Mr Gregg Howard 

Tel: 01562 888072 

E-mail: gregghoward@uwclub.net 

Our Plaice in Hagley, 131 Worcester Road, Hagley 

Nr Stourbridge, DY9 0NW 

VICE PRESIDENT: 

Mr Mark Drummond 

Tel: 01274 612032 

E-mail: info@towngatefisheries.co.uk 

Towngate Fisheries, 56 High Street, Bradford 

BD10 8NN 

TREASURER: 

Andrew Crook 

Tel: 01772 435424/07748 631697 (24 hrs) 

E-mail: andrew@skippersfishbar.com 

Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, 

PR7 6HS 

EXECUTIVE COUNCILLORS FOR ENGLAND: 

Mr Richard Ord 

Tel: 0191 4561202 

E-mail: colmans@tiscali.co.uk 

Colman’s, 182-186 Ocean Road, 

South Shields, 

Tyne and Wear NE2 2JQ 

Mr John Wild 

Tel: 01524 852211 

E-mail: john@tarnbrookchippy.co.uk 

Tarnbrook Chippie 

2 Tarnbrook Road, Heysham, 

Lancashire 

LA3 2EJ 

EXECUTIVE COUNCILLOR 

FOR SCOTLAND: 

Mr Stuart Atkinson 

Tel: 01307 464009 

E-mail: northstchipshop@aol.com 

North Street Chip Shop 

74 North Street, Forfar 

Angus DD8 3BJ 

EXECUTIVE COUNCILLOR FOR 

NORTHERN IRELAND: 

Mr Alan Hanna 

Tel: 028 417 63999 

E-mail: alan@pitstopfastfood.com 

Pit Stop Fast Food, 26 Bridge Street, 

Kilkeel, County Down BT34 4AD 

Mr John McNeil 

Tel: 01524 852211 

E-mail: johnnymacsplaice@hotmail.co.uk 

Scooby Snax , 1-3 Church Road, 

Clacton-on-Sea 

Essex, CO7 0JE 

Mr Jasin Kaplan 

Tel: 01304 375191 

E-mail: jasin.kaplan@btconnect.com 

The Telegraph Chippie, 177 

Telegraph Road 

Deal, Kent, CT14 9DR 

EXECUTIVE COUNCILLOR 

FOR WALES: 

Mr John Penaluna 

Tel: 07903 864869 

E-mail: lapcatering@tiscali.co.uk 

The Chippy and The Cafe 

35a - 36 High Street 

Hirwaun, Mid Glamorgan 

CF44 9SW 

NFFF Area 6 Council 

meeting 

HAS YOUR SHOP RECEIVED AN AWARD OR MAYBE RAISED FUNDS FOR A CHARITY? 

Whatever you have done, please let us know, it’s great to share with fellow friers 

and if it worked for you it could work for others! 


Area 6 Council will meet on Sunday 28th October at Scooby Snax, 

Brightlingsea. A chance for fish friers from the East Midlands and 

East Anglia to meet together for an informal discussion on all things 

fish and chips, agenda to be confirmed. 

For further information or to confirm your attendance please 

contact Alan Doggett on 01462 437021 

Venue: Scooby Snax, 1-3 Church Road, Brightlingsea, CO7 0JE 

Time: Sunday 28th October 2012 

NFFF Executive 

Council Map 

Alan Hanna 

John Penaluna 

John Wild 

Gregg Howard 

Stuart Atkinson 

Richard Ord 

Jasin Kaplan 

John McNeil 

51


10 questions with: 

...Karen Clark 

In this issue the spotlight falls on a 

member of our super-dedicated head 

office team; local lass Karen Clark joined 

the NFFF back in 1999, working various 

roles up until her current position as 

Training School Co-ordinator. 

1. If you could choose any other job in the world what would it be? 

Either working at Dogs Trust or gardening at one of the beautiful 

National Trust properties. 

3. What was the last text you sent? 

It was to my daughter about plans for her wedding. 

4. What’s your favourite film? 

2. If you won the lottery 

what would be the first 

thing you would buy? 

It would have to be a 

couple of fields so that I 

have somewhere for all 

the donkeys, goats, 

chickens and ducks that I 

would buy. 

I have lots of favourites but if I can only choose one it would have to be 

‘Legends of the Fall’ – it’s a real weepy and I cry from about ten 

minutes into the film until the end. 

52 

5. What’s the first record you bought 

I think it was Blondie – Parallel lines – 

glad to say tastes do change. 

6. What is your first memory of fish 

and chips? 

Don’t recall my first memory but 

when we were little we used to have 

them for tea on Fridays as a treat. 

7. What was your first job? 

A morning paper round that lasted for about a week (does that count), 

and then washing up in a restaurant. 

8. What do you enjoy most about your job? 

It’s nice to see someone who attended a training course receive the 

NFFF Quality Award – you know that the course has helped them 

become a confident and successful fish and chip shop owner. 

9. Where do you see Fish and Chips in 20 years’ time? 

Still holding their own against all the other takeaways that have popped 

up over the years. 

10. Which do you prefer Cod or Haddock? 

I like either, as long as it’s battered! 

Issue 6 September 2012

Issue 7 Oct/Nov 2010

Quality Irish Pork Sausages 

"McWhinneys are by 

far the best Sausage on 

the market and we 

simply wouldn't serve 

anything else". 

“Their flavour, bite 

and meat quality 

are all unmatched 

and my customers 

just love them and 

keep coming back 

for more.” 

“I pay a little 

more for them, 

but my sausage 

sales speak for 

themselves and 

I know that 

McWhinney’s will 

always provide a 

consistently great 

product.” 

Liam Conlon 

To get your FREE 10LB sample of McWhinney’s Irish Pork Sausages, 

call our main office in Bangor, Co. Down on 028 91271811 

Visit us at www.mcwhinneys.com or email us at info@mcwhinneys.com

Sept 2012 - Issue 6 - National Federation of Fish Friers

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